Mushroom Velouté

Delicious Mushroom Cream Soup: A Savory Delight

If you're looking for a comforting bowl of rich and creamy mushroom soup, look no further! This recipe presents a tantalizing blend of robust flavors that will satisfy your cravings. Let's gather our ingredients and get started!

Cooking Time

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Yields: 4 hearty servings

Ingredients

• 9 tablespoons extra-virgin olive oil, divided
• 1 pound cremini mushrooms, sliced (about 6 cups)
• 7 ounces shiitake mushrooms, sliced (about 3 cups)
• 1 large yellow onion, chopped (about 2 cups)
• 4 large garlic cloves, minced (about 4 teaspoons)
• 1/3 cup dry sherry
• 6 cups vegetable broth, divided
• 1 tablespoon fresh thyme leaves, plus extra for garnishing
• 1 tablespoon ground shiitake mushrooms (optional)
• 1/2 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus additional for garnish
• 1/2 cup heavy cream

Cooking Instructions

Start by heating 1/4 cup of olive oil in a large Dutch oven over high heat. Toss in the sliced cremini mushrooms, and let them sear undisturbed for 8 to 10 minutes until the underside is beautifully browned. Stir occasionally until the mushrooms are evenly browned, about another 5 minutes, then transfer them to a plate using a slotted spoon, keeping the flavorful oil in the pot.

Next, add 3 tablespoons of oil to the Dutch oven. Introduce the shiitake mushrooms and cook undisturbed until they develop a nice brown crust on one side, for about 3 minutes. Stir and continue cooking until they are evenly browned, roughly another 3 minutes, before moving them to the plate with the cremini mushrooms.

With the mushrooms set aside, pour the remaining 2 tablespoons of oil into the Dutch oven over medium heat. Add the chopped onion and sauté, stirring often, until the onions become tender, about 6 to 8 minutes. Incorporate the minced garlic and cook for an additional 2 minutes until fragrant. Pour in the dry sherry, stirring well to deglaze the pot and dissolve any flavorful bits stuck to the bottom, cooking until the liquid reduces by half in about 1 minute.

It's time to combine! Pour in 5 cups of vegetable broth, add the thyme leaves, ground shiitake mushrooms (if using), and season with salt and pepper. Stir in 2 cups of the browned mushrooms, saving the remaining half cup for decoration later. Bring the mixture to a gentle simmer over medium heat, allowing it to cook uncovered for approximately 15 minutes to let the flavors meld together. Remove from heat.

For a silky texture, transfer 3 cups of the soup to a blender. Secure the lid, removing the center piece to let steam escape, and cover with a clean towel. Blend until smooth, about 1 minute. Return this creamy mixture back to the Dutch oven with the rest of the soup. Gradually stir in the heavy cream and the last cup of broth, adding a quarter cup at a time until the soup reaches your desired consistency. Season with more salt to taste.

Finally, serve the piping-hot soup in bowls, garnishing each with the reserved browned mushrooms, fresh thyme leaves, and an extra dusting of black pepper. Enjoy the warmth and heartiness of this exceptional cream of mushroom soup!

Pairing Suggestions

This comforting mushroom soup can serve as a fulfilling main course, but you can elevate the dining experience by pairing it with gooey grilled cheese sandwiches for a delightful dipping experience. The combination is simply irresistible!

Storage Tips

If you have leftovers, store the soup in an airtight container in the refrigerator where it will last up to three days. Reheat gently before serving for the best flavor.