Food Recipes Soups Mushroom Soups Cream of Mushroom Soup 5.0 (2) 2 Reviews An abundance of caramelized mushrooms and a splash of dry sherry lend depth of flavor to this creamy, silky soup. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on September 9, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Active Time: 40 mins Total Time: 1 hr Servings: 4 Jump to recipe Sautéing a mix of meaty cremini mushrooms and earthy shiitake mushrooms until deeply caramelized is the key to making this umami-packed soup. A splash of dry sherry balances the silky soup with warm, nutty notes while adding a touch of sweetness and acidity. And pureeing some of the soup helps thicken it to make it super creamy without having to use an excess of heavy cream. For an extra boost of savory depth, stir in a spoonful of ground dried shiitake mushrooms. Frequently Asked Questions What makes cream of mushroom soup good? Browning the mushrooms in two steps here is the most important part of building the flavor and color of the soup. Using aromatics like onion and garlic and fresh herbs boosts the flavor as well. What should I serve with this soup? This savory soup is satisfying enough to be the main event, but if you’re craving extra heartiness, serve it with gooey grilled cheese sandwiches for dipping. Notes from the Food & Wine Test Kitchen Ground dried shiitake mushrooms are available at specialty grocery stores or online at woodlandgourmet.com. You can also make your own by grinding dried shiitake mushrooms in a spice grinder until a fine powder forms. Suggested pairing Try a zesty, nutty Madeira, such as NV The Rare Wine Co. Historic Series Savannah Verdelho Special Reserve. “A Verdelho-style Madeira has a touch of sweetness balanced out by serious acidity. The roasted-nut aromas in the wine are a natural pairing for earthy mushrooms, while the wine’s caramelized quality contrasts the umami notes, and the acidity cuts through the richness of the creamy soup,” says sommelier Andrea Morris of Essential by Christophe in New York City. Make ahead The soup can be stored in an airtight container in the refrigerator for up to three days. Cook Mode (Keep screen awake) Ingredients 9 tablespoons extra-virgin olive oil, divided 1 pound cremini mushrooms, trimmed and sliced (about 6 cups) 7 ounces fresh shiitake mushrooms, stemmed and sliced (about 3 cups) 1 large yellow onion, finely chopped (about 2 cups) 4 large garlic cloves, finely chopped (about 4 teaspoons) 1/3 cup dry sherry 6 cups vegetable broth, divided 1 tablespoon fresh thyme leaves, plus more for garnish 1 tablespoon ground dried shiitake mushrooms (optional) 1 1/2 teaspoons kosher salt, plus more to taste 1/4 teaspoon black pepper, plus more for garnish 1/2 cup heavy cream Directions Heat 1/4 cup oil in a large Dutch oven over high. Add cremini mushrooms, and cook, undisturbed, until browned on one side, 8 to 10 minutes. Stir and continue cooking, stirring occasionally, until cremini mushrooms are browned all over, about 5 minutes. Transfer cremini mushrooms to a plate using a slotted spoon, reserving any oil in Dutch oven. Add 3 tablespoons oil to Dutch oven over high. Add shiitake mushrooms; cook, undisturbed, until browned on one side, about 3 minutes. Stir and continue cooking, stirring occasionally, until shiitake mushrooms are browned all over, about 3 minutes. Transfer shiitake mushrooms to plate with cremini mushrooms; set aside. Add remaining 2 tablespoons oil to Dutch oven over medium. Add onion, and cook, stirring often, until softened, 6 to 8 minutes. Add garlic; cook, stirring often, until fragrant, about 2 minutes. Add sherry, and cook, stirring often to loosen any browned bits on bottom of pan, until liquid is reduced by half, about 1 minute. Add 5 cups vegetable broth, thyme, ground dried shiitake mushrooms (if using), salt, pepper, and 2 cups browned mushrooms to Dutch oven; reserve remaining about 1/2 cup browned mushrooms for garnish. Bring soup to a simmer over medium. Simmer, uncovered, until flavors meld, about 15 minutes. Remove from heat. Transfer 3 cups of soup to a blender. Secure lid on blender, and remove center piece to allow steam to escape; place a clean towel over opening. Process until smooth, about 1 minute. Return pureed soup to Dutch oven with remaining soup. Stir in heavy cream and remaining 1 cup broth, 1/4 cup at a time, until desired consistency is reached. Season to taste with salt. Divide soup evenly among serving bowls, and garnish with remaining browned mushrooms, thyme leaves, and black pepper. Originally appeared in Food & Wine magazine, September 2024 Rate It Print