Go Back
Print

Velvety Golden Mushroom Soup

A rich, umami-packed golden mushroom soup with a velvety texture and deep flavors, inspired by restaurant-quality techniques.
Prep Time15 minutes
Active Time40 minutes
Total Time55 minutes
Course: Appetizer, Main Course, Soup
Cuisine: European, French, Modern Comfort Food
Keyword: mushroom soup, restaurant-quality soup
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.