Mushroom Soup (Prodigy)

Nearly two pounds of fresh mushrooms go into this soup. Not a can in sight. The result is a cream of mushroom soup with actual mushroom flavor, chunky texture, and a richness that the canned stuff can’t come close to touching.

Onions cook covered in butter for 10 minutes until soft, then the sliced mushrooms go in for another 10. That covered cooking is important. It traps moisture and lets the mushrooms steam in their own juices rather than browning dry. A cup of dry sherry (or Madeira, for a sweeter, nuttier flavor) and fresh thyme go in next, and the whole mixture gets dusted with flour to build body.

Milk and heavy cream get added last and the soup simmers gently for 10 more minutes. Keep the heat low. A rolling boil will curdle the milk and ruin the smooth, velvety texture you’re building.

Chef Tips

• Slice the mushrooms rather than chopping them. Visible mushroom slices in a cream soup look and taste better than mushroom bits.
• The full cup of sherry sounds like a lot, but it cooks down and mellows. What’s left is a warm, nutty depth that makes people ask what the secret ingredient is.
• Don’t let the soup boil after adding the milk and cream. Keep it at a gentle simmer. Curdled cream soup is unfixable.
• Serve immediately while piping hot. This soup thickens as it cools and doesn’t reheat as well as broth-based soups.

Variations

• Blend half the soup for a creamier consistency while keeping some chunky texture.
• Use a mix of cremini, shiitake, and oyster mushrooms for more complex mushroom flavor.
• Float a small crouton or a drizzle of truffle oil on each bowl for an elegant finish.