Equipment
Ingredients
Vegetables & Aromatics
- 600 g mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 g fresh thyme, leaves picked
Base & Thickener
- 45 g unsalted butter
- 30 g all-purpose flour
- 30 ml dry sherry or dry white wine
- 750 ml low-sodium vegetable stock
- 120 ml whole milk
- salt
- black pepper
Nutrition (per serving)
Method
Melt the butter in a heavy pot over medium-high heat. Add the sliced mushrooms.
Cook the mushrooms undisturbed for 4-5 minutes until browned, then stir and cook another 3-4 minutes. Proper browning is essential for flavor.
Reduce heat to medium. Add the diced onion, garlic, and thyme. Cook until onions are soft and translucent.
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
Pour in the sherry (if using) to deglaze, scraping up any browned bits. Slowly whisk in the vegetable stock to prevent lumps.
Bring to a simmer, then lower heat. Cover and simmer gently for 15 minutes to marry flavors and thicken.
Remove from heat. Use an immersion blender to puree about half of the soup, leaving some mushroom chunks for texture. Stir in the milk. Season with salt and pepper to taste.
Chef's Notes
- Don't crowd the mushrooms in step 1. If your pot is small, brown them in two batches to ensure they sear rather than steam.
- The flour and butter create a 'singer' method (dusting ingredients with flour), which is easier than making a separate roux for this type of rustic soup.
- For a deeper color and flavor, use dark vegetable stock or mushroom soaking liquid if using dried mushrooms.
- This recipe is intentionally thick (a Velouté). If you prefer a thinner soup, warm an extra 100ml of stock or milk and whisk it in at the end.
Storage
Refrigerator: 4 days — Thickeness increases when chilled; thin with a splash of water or stock when reheating.
Freezer: 2 months — Texture may separate slightly upon thawing; blend briefly to emulsify.
Reheating: Reheat gently on the stove over medium-low heat, whisking frequently.
