Creamy Mushroom Soup

15 minutes · Serves approximately 4 · Cook: 35 minutes · Easy

if Amberfell were a soup, this would probably be it

Darkly browned mushrooms, thyme, sherry and just enough cream.

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A note from Essy: Browning the mushrooms properly is the whole recipe, really - do it in batches with space around each piece, and resist the urge to stir constantly. Let them sit and colour before moving them.

Ingredients

• Approx. 750 g mixed mushrooms (chestnut mushrooms as the affordable base; shiitake or oyster mushrooms optional, for variety)
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 40 g butter
• Fresh thyme
• 2 tbsp flour
• Approx. 75 ml dry sherry
• 850 ml stock
• 150 ml cream
• Salt and black pepper

Method

1. Brown the mushrooms properly, working in batches. Do not overcrowd the pan or they will steam and turn grey instead of browning.
2. Reserve a handful of the most attractive browned mushrooms for serving.
3. In the same pan, cook the shallot, garlic and thyme until softened.
4. Add the flour and cook briefly, stirring, to cook out the raw taste.
5. Deglaze with the sherry, scraping up anything stuck to the pan.
6. Add the stock and simmer.
7. Blend only part of the soup, so some texture remains rather than a completely smooth purée.
8. Finish with the cream. Taste and adjust the salt and pepper.
9. Return the reserved browned mushrooms to the pan, or scatter them over each bowl to serve.

• Keep:Keeps well in the fridge for a few days and freezes well before the cream is added.

Make It Yours

• No sherry: a splash of extra stock or a dry white wine works as a substitute.
• Fully smooth: blend the whole soup instead of only part of it, if you prefer a silkier texture.
• Extra earthiness: add a few dried porcini, rehydrated, along with the fresh mushrooms.

Good to Know

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 23 September 2026

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