THIS CAFE LIFE
Cream of Mushroom Soup (GF)
This cream of mushroom soup is rich, earthy, and deeply comforting — the kind of dish that feels both nostalgic and refined. A blend of sautéed mushrooms, aromatics, and herbs forms the foundation, slowly simmered to draw out their natural depth before being finished with cream for a silky, velvety texture. Balanced and savory rather than heavy, this soup celebrates the simplicity of good ingredients and careful technique.
Prep Time:
20 Minutes
Cook Time:
1 Hour
Yield:
4 - 6 Servings
Ingredients
2 T. Oil (Avocado or Olive)
6 T. Butter, unsalted
3 C. Mushrooms, sliced
1 Onion, large, diced
1 Celery stalk, diced
3 Springs fresh thyme, tied
1 t. White pepper
1/2 C. Sherry (dry)
6 C. Chicken Stock
1/2 C. Heavy Cream
1/2 C. Creme Fraiche
Salt & freshly ground pepper
Chef Notes: Baby bellas or button mushrooms are fine for this recipe. For an earthy and exotic tone, splurge on some morel mushrooms. Rehydrate with stock and strain the stock well before adding to the soup.
A heavy Dutch oven or deep enameled pot makes all the difference here. It holds steady heat for gentle simmering, prevents scorching, and blends smoothly for a silky finish. This is the same pot we use for soups, braises, and one-pot meals throughout the week.
An immersion blender allows you to purée the soup directly in the pot, creating a smooth, cohesive texture without transferring hot liquid — essential for creamy soups and sauces.
Step 1 — Brown the Mushrooms
In a large stock pot or Dutch oven over medium-high heat, warm the olive oil with 2 tablespoons of the butter until foaming. Add the mushrooms and white pepper and sauté until deeply browned and their moisture has released. Transfer to a large bowl and set aside.
Step 2 — Build the Base
Return the pot to the heat and add the remaining 2 tablespoons butter along with the onion, celery, thyme bundle, salt, and black pepper. Sauté until the vegetables are soft and translucent.
Add the sherry and cook until reduced and nearly evaporated.
Set aside half of the mushrooms for garnish. Return the remaining mushrooms and their juices to the pot.
Step 3 — Thicken the Soup
Add the final 2 tablespoons butter, then sprinkle the gluten-free flour over the vegetables. Stir well to coat and cook for 2 minutes to remove any raw flour taste.
Gradually add 3 cups of chicken stock, whisking constantly as the soup thickens. Once smooth, add the remaining 3 cups stock and bring to a gentle boil. Reduce heat and simmer for 30 minutes to allow the flavors to deepen.
Step 4 — Blend & Finish
Remove and discard the thyme bundle. Using an immersion blender, purée the soup until completely smooth.
For an extra-silky texture, strain the soup through a fine mesh sieve into a clean bowl, pressing with a spatula. Discard solids and return the soup to the pot.
Stir in the heavy cream and gently reheat over medium heat — do not boil.
To Serve
Ladle into bowls and garnish with the reserved sautéed mushrooms, a spoonful of crème fraîche, or a handful of mâche.
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