Mushroom Soup


  • ~2 pounds mushrooms
  • 12 stick (4 tbsp) unsalted butter
  • 1 yellow onion
    • and/or a couple shallots and/or a leek
  • thyme
  • tarragon
  • 4 cloves garlic
  • 1 quart chicken broth
  • water as needed
  • salt, pepper, cayenne


  • heavy cream (or creme fraiche or sour cream)



  • Wash and slice mushrooms

Cook Mushrooms

  • Melt butter in a large soup pot over medium high heat
  • Cook mushrooms in butter with a pinch of salt
  • Cook until wet, then dry and golden brown (~15 mins)
  • Dice onion/shallot, chop garlic, tie thyme together while waiting

Cook Onions

  • Set aside mushrooms for garnish if you like
  • Add onion to mushrooms and cook until soft and translucent (~5 mins)

Make Soup

  • Add thyme, tarragon, and garlic
  • Add chicken stock and water to cover the mushrooms
  • Bring to a simmer and cook for ~1 hour


  • Remove thyme stems if using fresh
  • Blend with an immersion blender until as smooth as you like
  • Taste and adjust seasoning


  • Stir in cream


To try: adding cashews instead of cream.