Mushroom Soup
Sliced portobello mushrooms, sliced shiitake mushrooms and sliced button mushrooms come together in this beef — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Melt the butter with the olive oil in a large heavy pot over medium heat, then add the onion and cook gently for 5 to 6 minutes until soft and translucent.
- Stir in the garlic and all of the portobello, shiitake, and button mushrooms, raise the heat to medium-high, and cook for 8 to 10 minutes, stirring often, until the mushrooms release their liquid and it evaporates and they begin to brown.
- Sprinkle the flour over the mushrooms and cook for 1 to 2 minutes, stirring constantly, so the raw flour taste cooks out and coats everything evenly.
- Pour in the sherry to deglaze, scraping up any browned bits from the bottom of the pot, and let it bubble for about 1 minute until nearly evaporated.
- Gradually whisk in the beef stock, add the thyme, and bring to a gentle simmer, then cook uncovered for 15 to 20 minutes until slightly thickened.
- For a smoother soup, blend about half the mixture and return it to the pot, or leave it fully chunky if you prefer.
- Stir in the heavy cream, warm through over low heat without boiling, then season to taste with salt and pepper and serve topped with chopped parsley.
You'll use: Large pot · Saucepan · Blender · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Mushroom Soup take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Mushroom Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: 20211226 cup of hot beet soup with mushroom dumpings.jpg by Silar, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.