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There is something timeless about a warm bowl of mushroom soup. It is the kind of dish that feels familiar and nourishing even when you try new ingredients or slightly different techniques. On cold days or long evenings, it has a way of grounding you and filling the kitchen with a deep aroma that invites you to slow down. Mushroom soup is simple at its core, yet incredibly rewarding when you give a little extra attention to the details. The right mushrooms, a good homemade stock, and a gentle cooking process all help elevate this classic into something that tastes rich and full of character.
Mushroom soup is also one of the most versatile soups you can make. You can build it with a mix of different mushrooms that each bring their own flavor and texture, which means the final result always feels layered and interesting. In this version I focus on funnel chanterelles and shiitake, two mushrooms that work beautifully together because they balance each other in both taste and texture. Funnel chanterelles are earthy, while shiitake mushrooms have deeper savory notes that become richer when sautéed. Together they create a mushroom soup with a full, rounded flavor that is comforting without being heavy.
See how to make the recipe in this video.
Choosing The Right Mushrooms
The key to a good mushroom soup is choosing mushrooms that develop flavor when cooked slowly. Funnel chanterelles are especially good for this because they have a natural depth that intensifies as they release their moisture. Shiitake mushrooms are also ideal because they keep their shape and deliver a meaty, satisfying texture that makes the soup feel hearty. If you cannot find funnel chanterelles or shiitake in your local store, you can absolutely substitute with other mushrooms. Cremini, portobello, button mushrooms, or a mix of wild mushrooms all work well. The most important thing is to combine at least two types because it creates layers of flavor when cooked.
Using both sautéed mushrooms and mushrooms simmered directly in the stock gives the mushroom soup two different dimensions. The mushrooms simmered in the broth contribute a deeper base flavor, while the mushrooms sautéed in butter bring a toasted, caramelized note that adds richness. This combination is what turns a simple mushroom soup into a soup that tastes slow cooked, comforting, and well balanced.
The Benefits Of Homemade Stock
If you want your mushroom soup to taste like it came from a restaurant or from someone who has cooked for many years, homemade stock makes a difference. Stock is the foundation of any soup and mushroom soup is no exception. Homemade stock adds body and depth because it is full of natural gelatin and slow simmered flavor. It supports the taste of the mushrooms without overwhelming them, and it blends smoothly with cream. A good mushroom soup does not need to rely on heavy cream alone. Instead, it should start with a well made stock that carries the flavor from the first spoonful.
Homemade stock also gives you control over the seasoning. Store bought stock is often too salty or flat in flavor, which can make the mushroom soup taste one dimensional. When you make your own stock you can build it to suit the type of soup you are making. A lighter chicken stock is perfect for mushroom soup because it enhances the earthy notes without taking over. A homemade vegetable stock also works well if you want a vegetarian version. If you have never made your own stock before, it is much easier than you might expect. You can find my recipes for chicken, duck, and beef stock in the link below, all of which are excellent bases for a cozy mushroom soup.
A good mushroom soup develops flavor through slow cooking and careful layering. One of the most effective ways to build depth is to simmer part of your mushrooms in the stock before adding it to the pot. This extracts the earthy and savory notes from the mushrooms and infuses the broth with everything you want the soup to taste like. While the stock simmers, you can focus on building flavor in your main pot. Caramelizing onions slowly is worth the extra time because it adds natural sweetness that balances the saltiness of soy sauce and the richness of cream. Adding leeks after the onions is another way to layer flavor gently. Leeks bring a softer, green aroma that complements the mushrooms without overpowering them.
Wine also plays an important role in creating a deep and aromatic mushroom soup. A splash of white wine adds brightness and complexity that keeps the soup from feeling too heavy. The alcohol cooks off, leaving behind acidity and fruitiness that lift the earthy flavors of the mushrooms. Soy sauce brings umami and saltiness that round out the broth. These small ingredients might seem simple, but they make the mushroom soup taste complete and well balanced.
I love serving this soup garnished with more sautéed mushrooms and fresh thyme.
Texture And Consistency
One of the pleasures of mushroom soup is the contrast between smooth blended soup and the texture of sautéed mushrooms added back at the end. By blending only the base and then folding in sautéed mushrooms, you get the best of both worlds. The base becomes creamy and velvety even without using a large amount of cream, and the sautéed mushrooms add something to chew on. Funnel chanterelles and shiitake both stay tender and flavorful after sautéing, which is why they are perfect for this technique. Their deeper color and aroma also make the garnish look beautiful on top of the finished bowl.
Heavy cream is often used to enrich mushroom soup, but the amount you use depends on how thick and rich you prefer it. A lighter mushroom soup with just a bit of cream feels delicate and warming. A thicker soup with more cream feels more indulgent and perfect for cold nights. There is no right or wrong here. The best approach is to start with less, taste, then add more until it reaches the consistency you enjoy. Homemade stock helps a great deal with this because it already gives the soup natural body without relying solely on dairy.
A good bread is (at least to me) essential when serving soup.
Serving Mushroom Soup With Bread
Mushroom soup is almost always better with a slice of good bread. Something toasted, warm, and slightly crisp works beautifully because it absorbs the soup while holding its texture. One of my favorite ways to serve mushroom soup is with a simple mushroom toast. It uses the same sautéed mushrooms that go into the soup, which makes the flavors connect perfectly. All you need is a piece of bread, a little butter, some of the sautéed mushrooms, and a cheese that melts well. Bake it in the oven at 200°C (400°F) until golden. The bread becomes crisp, the mushrooms intensify in flavor, and the cheese melts into a creamy layer that pairs perfectly with the warm mushroom soup.
This kind of pairing turns the meal into something comforting and complete. The toast adds a bit of richness and a satisfying bite, while the soup brings warmth and softness. Together they make a simple dinner feel thoughtful and cozy, exactly the kind of meal you want on a cold evening or after a long day.
If you want to bake your own, sourdough bread is one of the most rewarding options. It has a depth of flavor, chewiness, and crust that store-bought bread cannot compete with. It also keeps well and makes every soup night feel extra special. You can find a classic sourdough bread recipe linked below.
Mushroom soup is a reminder that simple ingredients can create comforting meals when you take your time with the process. Funnel chanterelles and shiitake offer an earthy, balanced flavor that becomes even more delicious when cooked slowly. Homemade stock gives the soup depth and brings everything together. A piece of warm bread or a mushroom toast completes the experience in the best way. Whether you make it on a rainy afternoon, a cold winter night, or simply because you want something warm and nourishing, mushroom soup always feels like a quiet moment of comfort.
Rich, comforting, and smooth mushroom soup made with funnel chanterelles, shiitake, and homemade stock. Perfect for cold evenings.
Total Time:1 hour
Yield:4–6 portions 1x
Ingredients
Scale
1 onion, chopped
300 g (10 ½ oz) shiitake mushrooms, sliced
600 g (21 ⅛ oz) funnel chanterelles or other mushrooms
5 dl (2 ⅛ cups) chicken stock
6 garlic cloves, chopped
1 leek, white part only, chopped
9–12 tbsp butter
2 dl (⅞ cup) white wine
1 tbsp all-purpose flour
5–6 dl (2 ⅛–2 ½ cups) heavy cream
3–4 tbsp soy sauce
2–3 sprigs thyme, chopped
Black pepper, to taste
Salt, to taste
Instructions
Add roughly half of the sliced shiitake mushrooms to the chicken stock and let them simmer for 20–30 minutes while you prepare the rest of the soup.
Melt 4 tbsp butter in a deep pot and add the onion. Season with salt and sauté on medium heat until caramelized. Add the leek and continue to sauté for a few minutes.
Pour in the white wine and let it cook off. Add the all-purpose flour, mix well, and let it cook for about a minute.
Add the stock with the mushrooms that have been simmering in it, along with the garlic. Season with black pepper. Let simmer for a few minutes.
Keep the pot on medium low heat and pour in the heavy cream. The exact amount depends on how thick you want your soup.
Add the soy sauce and let the soup simmer for a few minutes.
Melt another 5 tbsp butter in a frying pan and sauté the remaining shiitake mushrooms with a little salt until their liquid has evaporated. Set aside.
Add more butter to the pan if needed and sauté the funnel chanterelles or the other mushrooms you are using. Season with salt and cook until all their liquid has evaporated.
Blend the soup until smooth, then adjust the thickness with more cream if needed.
Stir in the sautéed mushrooms, saving some for garnish. Taste and adjust the seasoning.
Serve in bowls and garnish with the reserved mushrooms and fresh thyme. Enjoy.
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