November 05, 2025

Out of This World Mushroom Soup: Pure comfort in a bowl

There’s soup… and then there’s this soup. Deeply savory, earthy, and unbelievably satisfying, this mushroom soup is everything you want on a chilly day (and then some). The mushrooms bring a meaty richness, the herbs keep it fresh and fragrant, and the splash of white wine adds that “wow” flavor that makes it taste like something straight out of your favorite café. A squeeze of lemon brightens everything up at the end, making each spoonful layered, complex, and so good you’ll be scraping the bowl.

Top it with tangy sour cream, a sprinkle of fresh dill, and serve it alongside a thick piece of crusty sourdough. Healthy, hearty, and a total flavor bomb—this one’s destined to become a fall favorite.

You’ll Need:

  • 3 tbsp butter (or olive oil for dairy-free)

  • 1 tbsp olive oil

  • 1½ cups finely chopped onions

  • ½ cup finely chopped shallots

  • 2–3 cloves garlic, minced

  • 1 lb cremini or portabella mushrooms, sliced

  • 1 tbsp fresh thyme, chopped

  • 2 tbsp fresh parsley, divided

  • 2 tsp paprika

  • ⅛–¼ tsp cayenne (optional, for heat)

  • 1 tsp kosher salt

  • ½ tsp freshly ground black pepper

  • ½ cup dry white wine

  • 1 tsp reduced-sodium soy sauce (or tamari for gluten-free)

  • 3–3½ cups chicken or vegetable broth

  • ¼ cup heavy cream (optional)

  • Splash of lemon juice

  • 1 tbsp fresh dill, chopped

  • Sour cream (or dairy-free alternative), for serving

  • Crusty bread, for serving (gluten-free if desired)

How to Make It:

  1. Sauté the aromatics:
    In a large pot, melt butter with olive oil over medium heat. Add onions and shallots; cook until soft and lightly golden, about 5 minutes.

  2. Add garlic and mushrooms:
    Stir in garlic and cook for 1 minute until fragrant. Add mushrooms, thyme, 1 tbsp parsley, paprika, cayenne, salt, and pepper. Cook 6–8 minutes until mushrooms release their moisture and start to brown.

  3. Deglaze with wine:
    Pour in white wine and let it simmer for 2–3 minutes to reduce slightly. Stir in soy sauce for umami depth.

  4. Simmer:
    Add broth and bring to a gentle simmer. Cook for about 10 minutes to let all those flavors meld beautifully.

  5. Creamy finish:
    Reduce heat to low. Slowly stir in heavy cream (if using) and let it warm through for 1–2 minutes.

  6. Brighten and serve:
    Remove from heat, stir in lemon juice, dill, and remaining parsley. Taste and adjust seasoning with salt and pepper.

  7. Garnish & enjoy:
    Serve warm with a dollop of sour cream and a thick slice of crusty bread for dipping.

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Written by mya zoracki