“Not presume to dictate, but broiled fowl and mushrooms – capital thing!” –Charles Dickens
Nothing beats the cold like a rich, earthy bowl of mushroom soup. Make any meal a special occasion by starting off with this updated version of an old favorite. A mix of fresh and dried mushrooms and fresh herbs add refinement and delicacy to this classic dish. Here’s how to make the best mushroom soup ever.
How to Make the Best Mushroom Soup Recipe
Serves 4
Prep time: 20 minutes
Cooking time: 1/2 hour
You’ll need the following ingredients:
- 1/4 cup unsalted butter
- 1 large yellow onion, minced
- 1 pound fresh mushrooms (shiitake, oyster, crimini, or a mixture), chopped
- 2-3 dried morel mushrooms
- 1 tablespoon fresh thyme, chopped fine
- 2 tablespoons fresh parsley, chopped fine
- 2 tablespoons all-purpose or unbleached flour
- 1/4 cup sherry
- 4 cups beef broth
- 1/2 cup heavy cream
- White truffle oil (optional)
You can use plain white mushrooms, but they won’t provide the same depth of flavor. If you really want to taste the best mushroom soup ever, use 1 pound fresh morels in place of the other fresh mushrooms (don’t be surprised at the price – fresh morels can run upwards of $50 a pound in some areas). You can find morels (and the truffle oil) in specialty cooking stores and in some supermarkets.
If you’re substituting dried parsley or thyme, use 1/2 the amount, as the flavors of dried herbs will be more intense.
How to Make the Best Mushroom Soup
For a lighter soup, use 2% milk instead of heavy cream, or omit the dairy altogether. (Richer tends to be better, so if your focus is still on “the best”, go ahead and use the heavy cream.)
Step 1
Soak the morels in a small amount of water–enough to cover–for 10-15 minutes. Squeeze out excess water and chop fine.
Step 2
Melt the butter in a heavy saucepan; add the onions and saute until transparent (about 5 minutes). Add the fresh mushrooms,the morels, and the herbs, and saute for an additional 8-10 minutes, stirring constantly. Add the flour and stir until smooth. Whisk in the sherry and bring to a simmer, then slowly add the beef broth. Bring to a boil, reduce heat, and simmer for 10 more minutes.
Step 3
Remove the soup from heat; slowly stir in the heavy cream. Transfer 1/4 of the mixture to a blender and puree; return the pureed mixture to the pan. Reheat gently (do not boil) for about 5 minutes, stirring constantly. Taste for seasoning and add salt and pepper, if necessary.
Step 4
Transfer the soup to serving bowls and drizzle with white truffle oil, if desired. Garnish with sprigs of parsley and serve with toast or croutons.
This mushroom soup can be made a day ahead and refrigerated; reheat just before serving time over low heat.
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