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Mushroom Soup

Mushroom Soup

This easy to make, hearty mushroom soup is packed with the rich flavors or fresh and dried mushrooms.
Course Soup
Cuisine American
Keyword best mushroom soup, comfort food, how to make mushroom soup, mushroom soup, mushroom soup recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 205kcal
Author Maike


Bouquet Garni



  • 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.


Nutritional information are approximate. 


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