This Creamy Mushroom Soup is simple, satisfying and sophisticated. Delicious! I came across this recipe just in time. I made it when the temperatures were in the negative numbers (that’s below zero Fahrenheit, guys) we needed soup – hot, soothing, yummy soup.

However, now that we have had a bit of a warm-up and some hopeful signs of Spring, I still want this soup. And this Creamy Mushroom Soup will be delightful in the fall, winter and spring. I tend to move into cold soups in the summer, but this one is light enough that I might just give it a try.

Creamy Mushroom Soup came together quickly and luckily I had all of the ingredients on hand. It can be prepared ahead if you like, but is ready in less than an hour. I served it with a wonderful rustic bread that I had made, a lovely, bright salad and some ripe cheese. A glass of a delicious red wine was the perfect complement. After this, we only had room for some wonderful Clementines which seem to be at their best right now. Citrus fruits are winter’s sunshine. Juicy, bright with just the right amount of tang.

While not vegan, this recipe is vegetarian unless you choose to use chicken stock for the liquid. If you did want to make it vegan, I could see adding some cooked, pureed cauliflower, full-fat coconut milk or silken tofu to replace the cream. It wouldn’t be exactly the same but should be pretty close to the right mouthfeel, texture and taste. If you try it, let me know how it works out.

Now my husband and I ate this as our main course, but it is simple enough to make and elegant enough to be served as a first course as well.

There are many different kinds of mushrooms – both fresh and dried – available these days. The dried porcini have a meaty texture when rehydrated and a robust flavor. And I used 1 pound of baby bella mushrooms, but cremini or even mixed mushrooms should all work. Each different kind will change the flavor somewhat, but they all should make for an interesting soup. The addition of a good glug of sherry at the end is a suggestion, but one that I strongly encourage. It just elevates the flavors.

I didn’t do this, but….. if you really want to tart things up, you could add a dollop of crème fraiche with a few chopped chives sprinkled on top just before serving. However you decide to serve this delicious soup, do make it soon. Any leftovers can be refrigerated and gently reheated.

Recipe

Yield: 4 to 6 servings

Ingredients

1 ounce dried porcini mushrooms

1.5 cups boiling water

2 shallots or 1 medium yellow onion

2 cloves of garlic

4 Tablespoons of butter (or buttery vegan spread)

1 pound cremini or baby bella mushrooms, sliced

1.5 teaspoons kosher salt

1/4 teaspoon freshly cracked black pepper

3 Tablespoons unbleached, all-purpose flour

4 cups low sodium or unsalted vegetable or chicken broth

2 Tablespoons soy sauce or tamari

2 teaspoons dried thyme

2 bay leaves (fresh or dried)

1/2 cup heavy (double) cream

A good glug of dry sherry (Optional, but highly recommended)

Directions

1. Place 1 ounce dried porcini mushrooms in a medium heatproof bowl and cover with 1 1/2 cups boiling water. Soak until mostly softened, at least 15 minutes, but longer is fine. Meanwhile, finely dice the shallots or onion and mince 2 garlic cloves.
   
2. Melt 4 tablespoons unsalted butter in a Dutch oven or heavy-bottomed 3 quart or larger pot over medium heat. Add the onion, garlic, and 1 pound sliced fresh mushrooms. Season with 1.5 teaspoons kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally until the mushrooms are softened and have released their juices, 10 to 12 minutes.
   
3. Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the soaked mushrooms through the strainer into a measuring cup or bowl. Reserve the liquid and coarsely chop the mushrooms (leave behind any grit trapped in the cheesecloth).
   
4. Sprinkle 3 tablespoons all-purpose flour into the pot and stir to coat the vegetables. Cook until lightly browned, stirring regularly, about 2 minutes. Pour in 4 cups low-sodium vegetable or chicken broth and scrape the bottom of the pot with a wooden spoon.
   
5. Stir in the reserved soaking liquid from the mushrooms, the chopped porcini mushrooms, 2 tablespoons soy sauce, 2 teaspoons dried thyme, and 2 bay leaves. Bring to a boil. Reduce the heat to low and simmer partially covered until the flavor is developed and the soup is slightly thickened, about 30 minutes.
   
6. Remove and discard the bay leaves. Transfer about 2 cups of the soup to a blender or food processor and purée until smooth. Stir the purée back into the pot. Remove from the heat and stir in 1/2 cup heavy cream.