There’s cream of mushroom soup that’s rich and decadent, with a clear emphasis on the cream. And then there’s this version, with an intensely savory, earthy aroma that is sure to make mushroom lovers squeal with delight. This soup treats you to a silky, mushroom-infused vegetable broth that gets partially pureed and kissed with a touch of cream for just a hint of richness. Plus, there’s buttery browned cremini mushrooms in each and every bite.
Fortify Vegetable Broth with Dried Mushrooms
For a flavorful, umami-rich broth that really lets mushrooms shine, start with a packet of dried porcini mushrooms. First, you’ll soak the dried mushrooms in a bowl of boiling water, which rehydrates and softens them and also transforms the water into a deep, earthy broth, which will eventually get stirred into the simmering vegetable broth.
Dried mushrooms can contain some dirt and grit, so when straining the mushroom broth, I recommend lining your strainer with cheesecloth to help remove any unwanted debris.
Creamy, Satisfying Mushroom Soup
4 to 6
40 minutes to 45 minutes
1 ounce dried porcini mushrooms
1 1/2 cups boiling water
1 medium yellow onion
2 cloves garlic
4 tablespoons unsalted butter
1 pound sliced cremini mushrooms
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespons all-purpose flour
4 cups low-sodium vegetable or chicken broth (32 ounces)
2 tablespoons soy sauce
2 teaspoons dried thyme
2 bay leaves
1/2 cup heavy cream
Place 1 ounce dried porcini mushrooms in a medium heatproof bowl and cover with 1 1/2 cups boiling water. Soak until mostly softened, about 15 minutes. Meanwhile, dice 1 medium yellow onion and mince 2 garlic cloves. Melt 4 tablespoons unsalted butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion, garlic, and 1 pound sliced cremini mushrooms, and season with 1 1/2 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.
Line a fine-mesh strainer with 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).
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. 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 uncovered until the flavor is developed and the soup is slightly thickened, about 30 minutes.
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.