Thick and velvety mushroom soup in less than an hour

Matt Jenner

Contributing Writer

Sometimes you need a little comfort food to warm you up on those cold winter nights. This classic creamy mushroom soup is the perfect appetizer for you and your friends when the weather outside is frightful. You'll blend sliced cremini mushrooms together with a mix of aromatic vegetables and sherry for a deep, rich flavor that tastes like it came from a restaurant instead of your kitchen.

To keep this dish vegetarian, the recipe below calls for vegetable stock but can easily be substituted for chicken stock. The soup can be served as an appetizer before a meal or as a quick snack at any time of day. Blending the soup at the end provides the creamy, velvety texture you love, but you can skip this step if you want your soup a little chunkier.

Cooktop Cove

Creamy Mushroom Soup

6-8

10 mins

40 mins

50 mins

1 1/2 pounds sliced cremini mushrooms

4 tablespoons unsalted butter

1 large yellow onion, diced

2 celery stalks, sliced

4 cloves garlic, minced

3 tablespoons all-purpose flour

3/4 cup dry cooking sherry

4 cups low-sodium vegetable stock

1/2 cup heavy cream

1/2 tablespoon fresh chopped thyme

Kosher salt & fresh ground black pepper

In a large stock pot or Dutch oven, melt 2 tablespoons butter over medium-high heat.

Add 1/3 of the mushrooms to the pot and cook until they start to brown and give off their liquid, about 5 minutes. Stir occasionally. Season with salt and pepper to taste. Remove mushrooms from the pot and set aside.

Using the same pot, add the remaining 2 tablespoons butter. Reduce the heat to medium and add the onion, celery, thyme and remaining mushrooms. Stir together frequently until the vegetables are soft, about 5 minutes.

Sprinkle the flour into the pot and stir to combine into the vegetables. Season with salt and pepper to taste, stirring frequently until all the flour is cooked.

Slowly add the sherry to the pot, stirring as you add it. Cook until small bubbles start to form on the edges of the soup.

Slowly add the vegetable stock to the pot, stirring constantly. Stirring will help eliminate lumps in the soup.

Reduce the heat to medium-low, partially cover the pot and allow the soup to simmer for 20 minutes. Stir occasionally.

Remove soup from the heat and let sit for at least 10 minutes until it is cooled.

Carefully transfer the soup to a blender and purée until the mushrooms are broken down. If you have an immersion blender, you can also do this right in the pot. Transfer the blended soup back to the pot.

Bring the heat back up to medium and add the heavy cream. Bring the soup back up to temperature. Season with salt and pepper to taste.

Serve in individual bowls, garnished with the chopped, cooked mushrooms. Garnish with extra chopped parsley or cilantro.

Pro-tip: Add an extra splash of balsamic vinegar right before serving to give a boost of flavor to the soup.

Pro-tip: Feel free to use your favorite type of mushroom for this soup -- they will all be delicious in this recipe.

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