Description

This creamy and comforting Cream of Mushroom Soup is made with fresh cremini mushrooms, shallots, garlic, and a splash of dry sherry to enhance its rich flavor. Simmered to perfection and blended until smooth, it’s finished with half-and-half for a luscious texture. Perfect as a starter or as an ingredient for other recipes, this soup is garnished with fresh thyme, toasted almonds, or homemade croutons for an indulgent touch.

Ingredients

Scale

Main Ingredients

3 tablespoons unsalted butter (⅜ stick)
2 shallots, peeled and diced
4 cloves garlic, thinly sliced
4 tablespoons all-purpose flour
¼ cup dry sherry wine
6 cups low-sodium chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 bay leaf
3 sprigs fresh thyme
1½ pounds cremini mushrooms, coarsely chopped
¾ cup half-and-half (room temperature)

For Garnish

Chopped fresh thyme leaves or parsley
Sliced sautéed mushrooms
Sliced almonds (toasted)
Homemade croutons (optional)

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Instructions

Cook Shallots and Garlic: Heat the butter in a Dutch oven over medium heat until it stops bubbling. Add the diced shallots and cook for 2 minutes, then add the thinly sliced garlic and continue cooking until the shallots are softened and translucent, about 2 more minutes.
Add Flour: Sprinkle the all-purpose flour over the onion and garlic mixture, stir well, and cook for 1 minute to form a roux and cook out the raw flour taste.
Deglaze with Sherry: Stir in the dry sherry wine using a wooden spoon, scraping the bottom of the pan to loosen any browned bits, which add flavor.
Add Broth and Seasonings: Pour in the chicken broth, add kosher salt, freshly ground black pepper, bay leaf, and thyme sprigs, then bring the mixture to a boil.
Add Mushrooms: Add the chopped cremini mushrooms to the boiling broth and bring it back to a boil.
Simmer Soup: Reduce the heat to low, cover partially, and let the soup simmer gently for 30 minutes to develop flavors and soften the mushrooms.
Blend Soup: Use an immersion blender to purée the soup directly in the pot until it becomes smooth and creamy in texture.
Finish with Half-and-Half: Stir in the room-temperature half-and-half and gently reheat the soup without boiling to combine and add richness.
Serve and Garnish: Ladle the soup into bowls if serving immediately, garnishing with chopped fresh parsley or thyme leaves, toasted sliced almonds, sautéed mushrooms, or homemade croutons for added texture and flavor.
Store for Later Use: If using the soup as an ingredient in other recipes, remove it from heat, let it cool to touch, then cover and refrigerate until needed.

Notes

Using low-sodium chicken broth allows you to control the saltiness of the soup more precisely.
Dry sherry adds depth and complexity; if unavailable, a dry white wine can be substituted.
The immersion blender makes it easy to purée the soup directly in the pot for a creamy texture without transferring hot liquids.
Half-and-half adds richness but avoid boiling after adding it to prevent curdling.
Garnishes like toasted almonds and homemade croutons add contrasting textures that elevate the soup experience.
This soup freezes well for up to 3 months; reheat gently on the stovetop.