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.
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 in Connecticut, where winters are long and cold).
OLIVE OIL - I prefer extra virgin olive oil.
VEGETABLES - Leeks and garlic are the foundation for this mushroom soup recipe.
MUSHROOMS - A variety of fresh mushrooms (white mushrooms, baby Bella, shiitake, portobello mushrooms) works best.
The quantities of 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.
DRIED MUSHROOMS - Look for shiitake or chanterelle mushrooms.
SEASONINGS - Soy sauce and dry cherry add depth of flavor.
BROTH - I prefer vegetable broth, but you can also experiment with beef broth.
HEAVY CREAM - This is an optional ingredient, but it adds a bit of creaminess.
SPICES - Look for fresh bay leaves, parsley, and thyme.
PARMESAN - Perfect for using up a slice of the rind!
How To Make Mushroom Soup
- SOAK dried mushrooms in 2 cups of boiling water for 30 minutes. Remove the mushrooms and reserve the mushroom-flavored water.
- BOUQUET GARNI - Wrap parsley, thyme, parmesan (rind), and bay leaves in a cheesecloth. Set aside.
- SAUTÉ leeks and garlic in olive oil over medium heat using a Dutch oven (or a large soup pot). Add fresh mushrooms to the Dutch oven and simmer over medium heat for 5 minutes.
- BOIL & SIMMER - Add soy sauce, dry sherry, vegetable broth, and the bouquet garni and boil. Reduce heat to a low simmer and cook for 45 minutes. Remove the bouquet garni and discard.
- BLEND - Puree the soup with a handheld blender. Season with salt and pepper. Optional. Add heavy cream for extra creaminess.
Recipe Success Tips
You'll find cheesecloth in every supermarket. Typically, you'll have to look in the baking or paper goods aisle.
Don't skip making the bouquet garni. It adds flavor to the soup and is easy to prep.
Using parmesan rind to the bouquet garni adds flavor and reduces food waste.
Don't have leeks? Leeks work great in this soup, but a sweet onion will do well, too. Substitute one small onion for the leek if you choose 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 Comfort Food Recipes
Chicken Parmesan - easy chicken and pasta dinner the entire family will love.
Beef Stroganoff - pasta, beef, and mushroom dinner. Simple and delicious.
- 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.