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Creamy Mushroom Soup

This rich, velvety mushroom soup is packed with deep umami flavors, thanks to the combination of dried and fresh mushrooms, shallots, and dry sherry. Perfect for chilly days, it’s a comforting dish that can be enjoyed as a starter or a hearty main course. Let’s get cooking!
Prep Time20 minutes
Cook Time2 hours
Total Time4 hours 20 minutes
Course: Dinner
Cuisine: American, Canada
Keyword: Creamy Mushroom Soup
Servings: 6
Calories: 225kcal

Ingredients

Mushrooms & Broth:

  • 2 cups dried porcini mushrooms about 1½ ounces
  • 3 cups boiling water divided

Seasonings & Thickener:

  • 3 tablespoons cornstarch
  • 1¾ teaspoons salt
  • 1½ teaspoons ground black pepper plus more for garnish
  • 1½ teaspoons dried thyme
  • ½ teaspoon dried tarragon

For Sautéing:

  • 2 tablespoons extra-virgin olive oil
  • 2 cups sliced shallots about 8 ounces
  • 2 tablespoons finely chopped garlic
  • ⅔ cup dry sherry

Mushrooms & Cream:

  • 3 pounds assorted fresh mushrooms such as cremini, portobello, shiitake, and button, sliced
  • 1½ cups heavy cream

Optional Garnish:

  • Fresh thyme leaves
  • Ground black pepper

Instructions

Rehydrate the Dried Porcini Mushrooms

  • Place the dried porcini mushrooms in a heatproof bowl and pour 2 cups of boiling water over them.
  • Let them soak for 20 minutes until fully softened.
  • Drain the mushrooms through a fine-mesh strainer lined with cheesecloth, reserving the soaking liquid.
  • Chop the rehydrated mushrooms into small pieces and set aside.
  • 👉 Tip: The mushroom soaking liquid is packed with flavor—don’t throw it away!

Prepare the Broth Mixture

  • In a large bowl, mix together the strained mushroom broth with the remaining 1 cup of boiling water.
  • Stir in the cornstarch, salt, pepper, thyme, and tarragon until fully combined.

Sauté the Shallots & Garlic

  • Heat the olive oil in a skillet over medium-high heat.
  • Add the shallots and garlic, stirring occasionally, and cook for 4-5 minutes until soft and fragrant.
  • Pour in the dry sherry, bring to a boil, and let it cook for 30 seconds to reduce slightly.
  • Remove from heat.
  • 👉 Tip: Dry sherry enhances the umami depth of the soup, but you can substitute it with white wine or vegetable broth if needed.

Slow Cook the Soup

  • In a 5-quart slow cooker, combine:
    Chopped porcini mushrooms
    Prepared broth mixture
    Shallot and garlic mixture
    All the fresh mushrooms (sliced)
  • Cover and cook on HIGH for 4 hours until the mushrooms are tender and flavors are well blended.

Blend a Portion of the Soup

  • Transfer 2 cups of the soup to a blender.
  • Remove the center cap of the blender lid (to release steam), secure the lid, and cover the opening with a clean kitchen towel.
  • Blend until smooth, about 10 seconds.
  • Pour the puréed soup back into the slow cooker and stir well.
  • Cook uncovered on HIGH for another 10 minutes to thicken.
  • 👉 Tip: Blending a portion of the soup gives it a silky texture while still maintaining a hearty consistency.

Stir in the Cream & Serve

  • Reduce the heat and gently stir in the heavy cream.
  • Ladle the soup into bowls and garnish with fresh thyme leaves and extra black pepper if desired.
  • 🌟 Enjoy: Serve hot with crusty bread or as a luxurious appetizer!

Notes

💡 Recipe Variations & Substitutions:
  • No slow cooker? Simmer on the stovetop for 1.5 to 2 hours over low heat.
  • Want a lighter version? Swap heavy cream for whole milk or almond milk.
  • Add protein? Stir in shredded chicken or white beans for extra nourishment.
Happy cooking!