This Mushroom Soup is packed with the most delicious and hearty flavors of fresh and dried mushrooms. Enjoy with a slice or two of toasted bread and you'll have a delicious lunch or light dinner.
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Easy Homemade Mushroom Soup
This soup is one of my go to recipes during the winter months. My husband loves hearty soups during the colder season (especially here in Connecticut where winters are long and cold).
Some of our other favorite soups are: loaded Sweet Potato Soup, creamy Shrimp Chowder Soup, and rustic 4-ingredient Tomato Soup.
What You'll Need
- ¼ cup OLIVE OIL
- 1 medium LEEK - sliced into small strips.
- 2-3 cloves GARLIC - sliced or minced
- 16 ounces sliced MUSHROOMS - A variety of mushrooms works best. (white mushrooms, baby Bella, shiitake, portobello mushrooms).
The quantities for the fresh mushrooms can be interchanged. For instance, if you prefer Shiitake mushrooms, add more of these. If button mushrooms are your favorite choose more of those. A variety of 2--3 mushrooms works best. - 0.5 ounce of DRIED MUSHROOMS (shiitake or chanterelle)
Liquids
- ¼ cup SOY SAUCE
- ¼ cup DRY SHERRY
- 32 ounces VEGETABLE BROTH
- ½ HEAVY CREAM (optional)
Bouquet Garni
- 4-5 leaves THYME
- 2 whole BAY LEAVES
- 3 leafs PARSLEY
- 1 slice PARMESAN - Perfect for using up a slice of the rind!
- 1 cheesecloth
How To Make Mushroom Soup
Prep
- Put dried mushroom into a small bowl. Add 2 cups of boiling water into a small bowl. Cover and soak for 30 minutes. Remove the dried mushrooms and reserve the mushroom flavored water.
- Making The Bouquet Garni. Unfold a cheesecloth. Add parsley, thyme, parmesan (rind), and bay leaves. Wrap everything in the cheesecloth. Set aside.
Making The Soup
- Add olive oil to a dutch oven (or a large soup pot) and heat on medium-high heat. Once the oil is hot add the sliced leeks and sauté for 4 to 5 minutes. Add garlic and sauté for an additional minute.
- Add fresh mushrooms to the dutch oven. Use a large spoon and combine the mushrooms with the sautéed leeks and garlic. Continue to cook over medium heat for 5 minutes.
- Add soy sauce, dry sherry, vegetable broth, and the bouquet garni. Bring to a boil.
- Reduce heat to a low simmer. Add a lid and continue to simmer for 45 minutes. Stir occasionally.
- Remove the bouquet garni and discard.
- Use a handheld blender and slowly puree the soup until desired smoothness. Season with salt and pepper. Simmer for an additional 5 minutes. Serve and enjoy.
- OPTIONAL - Add heavy cream and stir until well combined.
Recipe Success Tips
- You'll find cheesecloth every supermarket. Typically you'll have to look in the baking or paper goods aisle.
- Don't skip making the bouquet garni. It adds so much flavor to the soup and is really easy to prep.
- Using parmesan rind to the bouquet garni adds both flavor and reduces food waste.
- Don't have leeks? Leeks works great in this soup, but a sweet onion will do well, too. Substitute one small onion for the leek, if you choose to go that route.
- Adding heavy cream adds additional creaminess to this soup.
- Keep the mushroom soup in an airtight container in the fridge and it will keep for 3-4 days.
More Easy Recipes
- Chicken Parmesan - easy chicken and pasta dinner the entire family will love.
- Beef Stroganoff - pasta, beef, and mushroom dinner. Simple and delicious.
- German Chicken Schnitzel - German classic with a spin. Perfect if served with a side of homemade Red Cabbage and Spätzle.
Mushroom Soup
This easy to make, hearty mushroom soup is packed with the rich flavors or fresh and dried mushrooms.
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Ingredients
- ¼ cup olive oil
- 1 large leek
- 16 ounces mushrooms any combination, white mushroom. baby bella, shiitake, portabello
- ½ ounce dried mushrooms chanterelle, shiitake, dried mushroom medley
- ¼ cup dry sherry
- ¼ cup soy sauce
- 4 cups vegetable broth
- ½ cup heavy cream optional
Bouquet Garni
- 4-5 leaves thyme
- 2-3 leaves parsley
- 1 slice Parmesan cheese ½ inch rind only
- 2 whole bay leaves
Instructions
Preparation
- Put dried mushroom into a small bowl. Add 2 cups of boiling water into a small bowl. Cover and soak for 30 minutes. Remove the dried mushrooms and reserve the mushroom flavored water.
- Making The Bouquet Garni. Unfold a cheesecloth. Add parsley, thyme, parmesan (rind), and bay leaves. Wrap everything in the cheesecloth. Set aside
Making the soup
- Add olive oil to a dutch oven (or a large soup pot) and heat on medium-high heat. Once the oil is hot add the sliced leeks and sauté for 4 to 5 minutes. Add garlic and sauté for an additional minute.
- Add fresh mushrooms to the dutch oven. Use a large spoon and combine the mushrooms with the sautéed leeks and garlic. Continue to cook over medium heat for 5 minutes.
- Add soy sauce, dry sherry, vegetable broth, and the bouquet garni. Bring to a boil.
- Reduce heat to a low simmer. Add a lid and continue to simmer for 45 minutes. Stir occasionally.
- Remove the bouquet garni and discard.
- Use a handheld blender and slowly puree the soup until desired smoothness. Season with salt and pepper. Simmer for an additional 5 minutes. Serve and enjoy.
- OPTIONAL - Add heavy cream and stir until well combined.
Notes
Nutritional information are approximate.
Nutrition
Calories: 205kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1185mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
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