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Creamy Mushroom Soup

Creamy Mushroom Soup

Wife with the Knife
A rich, creamy mushroom soup made with cremini and shiitake mushrooms, blended smooth with sherry and cream. Topped with crispy oyster mushrooms and fresh thyme, it’s simple, comforting, and perfect with crusty bread.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 4

Equipment

  • Blender
  • Fine Mesh Strainer

Ingredients
  

Soup

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots finely diced
  • 5 garlic cloves minced
  • 800 g chestnut cremini mushrooms, sliced
  • 30 g dried shiitake mushrooms
  • 1 cup warm water for soaking
  • 1 tbsp fresh thyme leaves
  • ½ cup dry sherry
  • 3½ cups good-quality mushroom stock
  • ½-1 tsp white miso paste
  • ¾ cup heavy cream
  • Salt and black pepper to taste
  • ½ tsp sherry vinegar or small squeeze of lemon

To Serve

  • 200 g oyster mushrooms torn into strips
  • Olive oil
  • Salt to taste
  • Light drizzle of cream
  • Fresh thyme leaves
  • Buttered toast or crusty bread

Instructions
 

  • Place the dried shiitake mushrooms in warm water and soak for about 20 minutes.
  • Remove the mushrooms, finely chop them, and strain the soaking liquid through a fine sieve or coffee filter to remove grit. Reserve both.
  • In a large pot over medium heat, melt the butter with the olive oil.
  • Add the diced shallots and cook for 4–5 minutes until soft and translucent.
  • Add the sliced cremini mushrooms with a generous pinch of salt.
  • Cook for 12–15 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
  • Let them cook properly — this step builds the flavour.
  • Stir in the garlic, thyme, and chopped shiitake mushrooms. Cook for about 1 minute until fragrant.
  • Pour in the dry sherry and simmer until reduced by about half, scraping up any browned bits from the bottom of the pot.
  • Add the mushroom stock and the reserved shiitake soaking liquid. Bring to a gentle simmer and cook uncovered for 20–25 minutes to deepen the flavour.
  • Blend the soup until smooth and silky, but stop just before it becomes completely puréed.
  • Return the soup to low heat. Stir in the miso paste and heavy cream. Taste and adjust seasoning.
  • If desired, add a tiny splash of sherry vinegar or lemon to brighten the flavour.
  • Heat olive oil in a pan over high heat. Add the oyster mushrooms in a single layer and cook until golden and crispy at the edges. Season lightly with salt.
  • Ladle the soup into bowls and top with crispy oyster mushrooms, a light drizzle of cream, and a few fresh thyme leaves.
  • Serve hot with buttered toast or crusty bread.
  • Enjoy!

Notes

  • For a slightly lighter soup, reduce the cream to 150 ml.
Storage:
Refrigerator:
  • Store the soup in an airtight container for up to 4 days.
  • If you’ve already added the cream, give it a gentle stir when reheating to restore creaminess.
Freezer:
  • Freeze the soup without the cream in a freezer-safe container for up to 3 months.
    • Freezing soup with cream already added can cause it to separate when reheated.
  • Thaw overnight in the fridge and reheat gently on the stove. Stir in the cream at the end for a rich, silky finish.
  • If the soup thickens after storage, loosen it with a splash of warm stock or water.
Oyster Mushrooms: Crispy oyster mushrooms are best prepared fresh, as they lose texture when stored. If needed, keep them in an airtight container in the fridge for 1 day and re-crisp in a hot pan before serving.
 
 
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