Simple Mushroom Soup
Simple Mushroom Soup is a medium American recipe that serves 4. 200 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $17.30 total, $4.33 per serving
Ingredients
- 2 pounds Cremini Mushrooms (cleaned, sliced or broken up)
- 4 tablespoons Unsalted Butter (divided; some for sauté, some for roux)
- 2 tablespoons Olive Oil (for sauté if pan looks dry)
- 1 large Leek (white and light green parts only, sliced)
- 2 cloves Garlic (minced)
- 2 sprigs Fresh Thyme (leaves will be removed before blending)
- 2 tablespoons All-Purpose Flour (for thickening the veloute)
- ½ cup Dry Sherry (optional, for deglazing)
- 2 cups Low-Sodium Chicken Broth (can substitute vegetable broth for vegetarian version)
- 1 cup Whole Milk (adds creaminess; can use half-and-half or plant milk for richer or vegan version)
- 1 Bay Leaf
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
- 5 grams Black Truffle (optional, shaved on top)
Instructions
Clean and Prep Mushrooms
Wipe mushrooms with a damp paper towel or give them a quick rinse, then pat dry. Slice or break them into bite‑size pieces.
Time: PT5M
Prep Aromatics
Slice the white and light‑green parts of the leek into thin rounds, mince the garlic, and set aside two sprigs of thyme.
Time: PT5M
Sauté Mushrooms
Heat 4 Tbsp butter (plus 2 Tbsp olive oil if needed) in a large sauté pan over medium‑high heat. Add the mushrooms, season with salt and pepper, and cook, stirring frequently, until all liquid evaporates and the mushrooms turn golden brown, about 12 minutes.
Time: PT12M
Temperature: medium-high
Add Leeks, Garlic, and Thyme
Reduce heat to medium, add the sliced leeks, minced garlic, and the whole thyme sprigs. Sauté until the leeks soften, about 4 minutes, being careful not to let them brown.
Time: PT4M
Temperature: medium
Make the Roux
Sprinkle 2 Tbsp flour over the vegetables, stirring to coat evenly. Cook for 1‑2 minutes until the flour loses its raw taste. Add an extra tablespoon of butter if the mixture looks dry.
Time: PT2M
Temperature: medium
Deglaze with Sherry
Pour in ½ cup dry sherry, scraping the browned bits from the bottom of the pan. Let the sherry reduce for about 1 minute.
Time: PT1M
Temperature: medium-high
Add Stock and Milk, Simmer
Stir in 2 cups low‑sodium chicken broth and 1 cup whole milk. Bring to a gentle boil, then lower to a simmer. Add the bay leaf and let the soup simmer for 5 minutes so flavors meld.
Time: PT5M
Temperature: simmer
Blend the Soup
Remove the bay leaf and thyme sprig. Using a hand blender, puree the soup directly in the pan until smooth or leave slightly chunky, according to preference.
Time: PT2M
Finish and Season
Taste and adjust with salt, pepper, and 1 Tbsp fresh lemon juice. Stir in chopped parsley for freshness.
Time: PT2M
Serve
Ladle the soup into bowls, drizzle a little high‑quality olive oil, and garnish with shaved black truffle (if using) and extra parsley.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains alcohol, Contains meat (chicken broth)
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Cremini Mushrooms: Button mushrooms, Mixed wild mushrooms
- Instead of Unsalted Butter: Olive oil
- Instead of Olive Oil: Butter
- Instead of Leek: Yellow onion, Shallot
- Instead of Garlic: Garlic powder
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of All-Purpose Flour: Cornstarch (1 tbsp, dissolved in water)
- Instead of Dry Sherry: Dry white wine, Dry vermouth
- Instead of Low-Sodium Chicken Broth: Vegetable broth, Homemade chicken stock
- Instead of Whole Milk: Half-and-half, Unsweetened soy or oat milk
- Instead of Lemon Juice: White wine vinegar (½ tbsp)
- Instead of Fresh Parsley: Chives
Equipment Needed
- Large Sauté Pan
- Wooden Spoon or Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Hand Blender
- Ladle
- Soup Bowls
Critical Steps — Do Not Skip
- Cleaning and properly drying the mushrooms
- Achieving a deep brown on the mushrooms without burning
- Creating a smooth roux without over‑cooking the flour
- Deglazing with sherry to capture browned flavor
- Blending to the desired consistency
Chef Tips from the Video
- Use a mix of fresh and reconstituted dried mushrooms for deeper umami.
- A splash of high‑quality olive oil at the end adds a pleasant finish.
- If you want a richer soup, substitute half of the milk with heavy cream.
Troubleshooting
Soup is too thick after blending.
Thin with additional warm broth or milk, adding a little at a time until desired consistency is reached.
Mushrooms released too much water and never browned.
Cook over higher heat and avoid crowding the pan; if needed, sauté in batches.
The veloute tastes floury.
Cook the roux for a full 1‑2 minutes before adding liquid to cook out the raw flour taste.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.
Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in fridge and reheat.
Room temperature: Do not store at room temperature; soup is perishable.
Make-Ahead Tips
- Soup flavors improve after a few hours; make it a day ahead and refrigerate.
- When reheating, add a splash of milk or broth to restore creaminess.
- Puree the soup first, then add any fresh herbs just before serving.
Frequently Asked Questions
What is the cultural significance and history of mushroom veloute soup in American cuisine?
Mushroom veloute reflects the American tradition of adapting classic French mother sauces, like veloute, into home‑cooked comfort foods. It became popular in the U.S. during the mid‑20th century when French culinary techniques entered American restaurant training, offering a refined yet accessible soup.
What are traditional regional variations of mushroom soup in French cuisine?
In France, mushroom soups range from a simple champignon veloute to richer versions using wild mushrooms such as chanterelles, morels, or porcini, often finished with a splash of cream or a drizzle of truffle oil. Alpine regions favor hearty mushroom soups with potatoes, while coastal areas might add a touch of white wine.
How is mushroom veloute traditionally served in French restaurants?
French restaurants typically serve mushroom veloute in shallow bowls, garnished with a drizzle of truffle oil or shaved truffle, a sprinkle of fresh herbs, and sometimes a crisp crouton. It is often presented as a starter before the main course.
What occasions or celebrations is mushroom veloute soup traditionally associated with in American cuisine?
Mushroom veloute is a popular choice for holiday meals, dinner parties, and cozy winter gatherings in the United States because its rich, earthy flavor feels comforting and elegant without being overly heavy.
What authentic traditional ingredients are essential for a classic mushroom veloute versus acceptable substitutes?
The authentic base includes fresh mushrooms, a light roux of butter and flour, low‑sodium chicken or vegetable stock, and a splash of cream or milk. Acceptable substitutes are olive oil for butter, white wine for sherry, and plant‑based milks for dairy, though they slightly alter the texture and flavor.
What other American or French dishes pair well with mushroom veloute soup?
Mushroom veloute pairs beautifully with a crisp green salad dressed with vinaigrette, a slice of crusty sourdough bread, or a simple roasted chicken. In a French‑style meal, it can precede a coq au vin or a beurre blanc‑dressed fish.
What are the most common mistakes to avoid when making mushroom veloute soup?
Common mistakes include overcrowding the pan, which prevents browning; undercooking the roux, leaving a raw flour taste; and over‑blending, which can make the soup gummy. Also, adding milk too quickly can cause curdling if the soup is boiling.
Why does this mushroom veloute recipe use sherry for deglazing instead of white wine?
Sherry adds a subtle nutty depth and a hint of sweetness that complements the earthy mushrooms better than plain white wine. It also helps lift the browned fond from the pan, enriching the final sauce.
Can I make mushroom veloute ahead of time and how should I store it?
Yes, the soup can be prepared up to a day in advance. Cool it quickly, refrigerate in an airtight container, and reheat gently over low heat, adding a splash of milk or broth to restore creaminess before serving.
What does the YouTube channel J. Kenji López-Alt specialize in?
The YouTube channel J. Kenji López-Alt specializes in science‑based cooking tutorials, focusing on technique, ingredient function, and practical home‑cook adaptations of classic and modern recipes.
How does the YouTube channel J. Kenji López-Alt's approach to mushroom soups differ from other cooking channels?
Kenji emphasizes understanding the underlying chemistry—like why a roux thickens a veloute and how moisture management affects browning—while many other channels simply follow a recipe without explaining the why, giving viewers tools to improvise.
Last updated: August 19, 2026
