Velvety Golden Mushroom Soup
A rich, umami-packed golden mushroom soup with a velvety texture and deep flavors, inspired by restaurant-quality techniques.
Yield: 4 Servings
Cost: 10-15$
Equipment
- 1 Large pot or Dutch oven
- Wooden spoon or spatula
- 1 Blender or immersion blender (optional)
- Fine-mesh sieve (optional, for extra smooth texture)
- Measuring cups and spoons
- Sharp knife and cutting board
Materials
Base Ingredients:
- 2 tbsp butter or olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 lb mixed mushrooms cremini, shiitake, button, and/or porcini, sliced
- 1 tsp salt
- ½ tsp black pepper
Flavor Enhancers:
- ½ cup dry white wine or sherry optional but recommended
- 1 tbsp Worcestershire sauce or soy sauce
- 1 tsp fresh thyme or ½ tsp dried thyme
- 1 tsp smoked paprika or ½ tsp turmeric for golden color
- ½ tsp miso paste optional but enhances umami
Liquids & Thickening:
- 4 cups high-quality vegetable or chicken broth
- 1 tbsp all-purpose flour or cornstarch for thickening
- ½ cup heavy cream or coconut milk for creamier texture
Garnish & Finishings:
- Fresh parsley or chives chopped
- A drizzle of truffle oil optional
- Freshly grated Parmesan if not dairy-free
- Toasted bread or croutons for serving
Instructions
- Sauté the Aromatics: Heat butter or oil in a large pot over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add mushrooms, salt, and black pepper. Cook for 8–10 minutes until mushrooms release their moisture and begin to brown.
- Deglaze the Pan & Add Seasonings: Pour in white wine (if using) and let it reduce for 2 minutes, scraping up any browned bits from the bottom. Stir in Worcestershire sauce, thyme, smoked paprika, and miso paste.
- Simmer the Soup: Pour in broth and bring to a gentle simmer. Let it cook for 15–20 minutes to allow flavors to meld.
- Thicken and Blend (Optional): Mix flour with a little water to create a slurry, then stir into the soup. Blend part of the soup using an immersion blender or standard blender for a creamy yet textured consistency.
- Finish with Cream & Adjust Seasoning: Stir in heavy cream or coconut milk for richness. Taste and adjust seasoning with more salt or pepper if needed.
- Garnish & Serve: Ladle into bowls and top with fresh parsley, a drizzle of truffle oil, or grated Parmesan. Serve hot with toasted bread or croutons.
Notes
For Deeper Flavor: Let the soup rest overnight before reheating and serving.
For a Vegan Version: Use olive oil instead of butter, vegetable broth, coconut milk instead of cream, and tamari instead of Worcestershire sauce.
For an Extra Smooth Soup: Strain the blended soup through a fine-mesh sieve before serving.
Pairing Suggestions: This soup pairs well with a crusty baguette, a crisp white wine (like Sauvignon Blanc), or a light, earthy Pinot Noir.