Alright, I need to tell you about this mushroom soup—it’s so good it’s become a bit of a ritual around here on cold nights. I stumbled into making it one evening when I wanted something comforting but still a little special, you know? This creamy, earthy mushroom soup absolutely hit the spot, and the puff pastry on top? It’s just the cherry on top. There’s something about breaking through that golden, flaky crust to get to the warm, creamy soup beneath that makes it feel so indulgent. Honestly, once you try it, you’ll understand what I mean.
Here’s how I make it. Don’t worry too much about exact measurements; just follow along and make it your own.
Ingredients You’ll Need
For the soup:
- 2 cloves of garlic, minced (garlic lovers, feel free to add more)
- 2 medium shallots, finely chopped (about a cup, but you don’t have to be precise)
- 2 medium carrots, peeled and diced
- About 24 ounces of mushrooms—I love using baby bella or cremini, but go with whatever mushrooms you have
- 6 tablespoons unsalted butter
- 1/2 teaspoon dried thyme
- A few grinds of black pepper
- Around 1/2 cup plus a couple of tablespoons of flour (for thickening)
- 1 cup dry sherry or white wine (if you have it, if not, more broth is fine)
- 6 cups chicken or vegetable broth (whichever you prefer)
- 3/4 cup heavy cream (you could use half-and-half in a pinch)
- Salt, to taste (I usually start with about 2 teaspoons, then adjust)
For the puff pastry top (optional, but amazing):
- 1/2 to 1 pound of puff pastry, thawed but still cold
- 1 egg, beaten with a splash of water for the egg wash
Step-By-Step (But Not Too Fussy)
Step 1: Chop Up Everything
Start with the garlic, shallots, and carrots. Mince the garlic as finely as you can, dice the shallots, and get the carrots into small pieces too. This soup doesn’t have big chunks, so try to keep everything pretty uniform. And then there are the mushrooms! Just wipe them down with a damp paper towel (they can get weirdly soggy if you rinse them), and slice them up. I like mine about 1/4-inch thick so they hold up in the soup.
Step 2: Sauté Everything
Grab a big pot—I use my heavy Dutch oven—and melt the butter over medium heat. Once it’s melted and starting to bubble a bit, toss in the shallots, garlic, and carrots. Stir them around until the shallots are soft and the kitchen smells amazing. (source:Ineskohl.info)
Add in your mushrooms next. They’ll seem like a mountain, but they cook down quickly. Stir them around until they’re nice and tender, which usually takes about 5-7 minutes. Don’t rush this step; you want those mushrooms to release their juices and get a little golden. It’s what makes the soup so good.
Step 3: Season and Thicken
Now, sprinkle in the thyme and black pepper. Give it all a good stir to coat everything. Then add your flour—about half a cup and a bit more—and stir it in. This is what thickens the soup, so make sure it coats everything and cooks for a minute or two. It’ll look like a thick paste, which is perfect.
Step 4: Pour in the Sherry and Broth
If you’ve got sherry or white wine, pour in a cup now. This adds such a lovely flavor, but if you don’t have it, no worries—just add extra broth. Bring it to a simmer for a minute to cook off the alcohol, then pour in the broth. Stir it all together, bring it to a gentle simmer, and let it cook for about 10 minutes.
Once it’s bubbling away and everything’s mingled, pour in the cream. This is where it turns into pure comfort. Add salt to taste—I usually start with about 2 teaspoons, but everyone’s salt preferences are different, so adjust as you go. Let the soup simmer for another 10 minutes, just to let all the flavors come together.
Step 5: The Puff Pastry Lid (If You’re Feeling Fancy)
If you’re in the mood to go all out, preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface until it’s big enough to cover your soup bowls with some overhang. I use my soup bowls as a guide, then cut circles a little bigger than the bowl so they’ll drape nicely over the edges.
Place the pastry rounds over each soup bowl and press down gently around the edges. Brush the tops with the egg wash so they get beautifully golden and flaky.
Step 6: Bake and Serve
Set the bowls on a baking sheet (just in case there’s any bubbling over) and bake for about 15-20 minutes, until the pastry is puffed up and golden brown. Keep an eye on it near the end—you want it golden, not burned.
Once it’s out, let it sit for just a couple of minutes. Breaking through that golden crust to reveal the creamy mushroom soup underneath… there’s nothing like it. Serve with some crusty bread if you want, but honestly, that pastry lid is already the perfect partner for the soup.
A Few Tips I’ve Picked Up
- Choosing the Mushrooms: Baby bellas are my go-to, but a mix of mushrooms can add a nice complexity. Shiitakes, if you can find them, add a deeper flavor.
- Thickness Preference: If the soup gets too thick, just add a splash of broth or water to thin it out a bit. If it’s too thin, let it simmer a bit longer.
- Make It Ahead: This soup tastes even better the next day, so feel free to make it ahead and just reheat. If you’re doing the puff pastry, wait to add it until right before serving so it stays nice and crisp.
This soup has become one of those meals that just feels good to make and even better to eat. The puff pastry top is definitely a bit of a splurge, but trust me, it’s worth it. If you try this, I hope it brings you as much comfort as it does for us!
