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Creamy mushroom soup topped with sliced mushrooms in a green bowl
Andrew Fowler

Creamy Mushroom Soup

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb cremini mushrooms thickly sliced
  • 8 oz shiitake mushroom caps thickly sliced, tough stems discarded
  • 2 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 2 medium shallots finely sliced
  • 2 garlic cloves minced
  • 1/4 cup dry sherry
  • 3 cups low-sodium vegetable broth
  • 1/4 tsp dried thyme
  • 1/2 cup crème fraîche

Method
 

  1. Heat oven to 425°F. Toss mushrooms with olive oil, 1/2 teaspoon salt, and pepper on a large rimmed sheet. Roast 25 to 30 minutes, turning once, until browned and moisture mostly evaporates.
  2. Melt butter in a soup pot over medium. Cook shallots 5 minutes, garlic 30 seconds; add sherry and simmer 2 minutes.
  3. Scrape mushrooms and juices into pot. Add broth, thyme, and remaining salt; simmer 10 minutes.
  4. Carefully puree half the soup, including mushrooms, in a heat-safe container. Return to pot, leaving other mushrooms intact.
  5. Stir in crème fraîche over low until melted and steaming, about 3 minutes. Divide among 4 bowls; avoid a hard boil.