I love this recipe because it creates an incredibly rich soup using simple ingredients and thoughtful technique. The combination of sautéed mushrooms, porcini-infused broth, herbs, and sour cream gives the soup wonderful depth, while the gnocchi adds a delightful, pillowy texture. It tastes like something that simmered all day, even though it comes together in under an hour.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 – 2 pounds fresh mushrooms, sliced (I used cremini and shiitake) 2 ounces dried porcini 1 medium onion, finely chopped 3 cloves garlic, minced 4 cups mushroom or vegetable broth 3 tablespoons tomato paste 1 teaspoon paprika 1 tablespoon fresh thyme 1/2 cup sour cream 2 tablespoons corn starch mixed with 2 tablespoons cold water for a slurry 4 tablespoons butter, divided 1/2 pound mini potato gnocchi (store bought is fine) Salt and pepper Fresh parsley and/or thyme, optional, to garnish
Directions
I place the broth in a small pot with the dried porcini and bring it to a bare simmer so it can infuse.
In a large Dutch oven, I melt 2 tablespoons of the butter over medium heat. I sauté the chopped onions for 4–5 minutes until soft, then add the garlic and cook for another 1–2 minutes.
I stir in the tomato paste and cook it for 2–3 minutes to deepen its flavor.
I add a small handful of the fresh mushrooms and sauté for another minute, letting fond develop. I turn off the heat and transfer this mixture, including all the browned bits, to the simmering broth.
I return the Dutch oven to medium heat, melt the remaining 2 tablespoons of butter, and add the sliced mushrooms. I season generously with salt and pepper, cover the pot, and cook for 8–10 minutes, stirring occasionally, until the mushrooms have softened and released their juices.
I stir in the paprika, thyme, and more salt and pepper. I let the spices cook for another minute to bloom.
I remove the porcini-infused broth from heat, strain out the solids, and pour the broth into the mushrooms.
I stir in the cornstarch slurry and bring the soup to a gentle simmer. I cook for 10–12 minutes so the broth thickens slightly.
In a separate pot, I cook the gnocchi in boiling water for 3–4 minutes, then drain and set aside.
I stir the sour cream into the soup until it’s smooth and creamy, then let it simmer for another 5 minutes.
I add the cooked gnocchi and adjust seasoning to taste.
I garnish with parsley or thyme if I want a fresh finish.
If I want a heartier texture, I chop some of the sautéed mushrooms into smaller pieces. A dash of soy sauce or Worcestershire-style sauce (halal version) can also enhance the umami. For a richer soup, I add an extra tablespoon of butter or a bit more sour cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The soup thickens as it sits, so when reheating on the stovetop, I add a splash of broth or water to loosen it. I avoid boiling it vigorously after adding the sour cream to keep the texture smooth. Gnocchi may soften slightly but still tastes great.
FAQs
Can I use different mushrooms?
Yes, I often mix in oyster, maitake, or portobello for added complexity.
Can I skip the dried porcini?
You can, but the porcini add deep umami. If skipping, I sometimes add a little extra fresh mushroom or a dash of soy sauce.
Can I make this soup vegetarian?
It already is if you use vegetable broth.
Can I make it dairy-free?
I replace the butter with oil and the sour cream with a dairy-free sour cream alternative.
Can I add greens?
Yes, baby spinach or kale stirred in during the last few minutes works beautifully.
Why add tomato paste?
It brings richness, color, and umami to the base of the soup.
Can I freeze this soup?
I don’t freeze it because sour cream can separate and gnocchi can become mushy.
Can I use full-size gnocchi?
Yes, though mini gnocchi create a nicer balance in each spoonful.
How can I make it thicker?
I add an extra teaspoon of cornstarch or simmer a bit longer to reduce slightly.
How do I prevent the sour cream from curdling?
I keep the heat low after adding it and avoid boiling the soup.
Conclusion
I love how this mushroom medley soup brings together earthy mushrooms, rich broth, and pillowy gnocchi in a deeply comforting bowl. The layers of flavor created by sautéing, simmering, and infusing make it taste like something that took hours, even though it comes together relatively quickly. It’s hearty, homey, and perfect for cold days or whenever I want something truly satisfying.
A hearty, earthy mushroom soup layered with umami from fresh and dried mushrooms, enriched with sour cream, and finished with tender mini potato gnocchi for a cozy, satisfying meal.
Ingredients
1 1/2–2 lbs fresh mushrooms, sliced (cremini, shiitake, or a mix)
2 oz dried porcini
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups mushroom or vegetable broth
3 tbsp tomato paste
1 tsp paprika
1 tbsp fresh thyme
1/2 cup sour cream
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
4 tbsp butter, divided
1/2 lb mini potato gnocchi
Salt and pepper, to taste
Fresh parsley or thyme for garnish (optional)
Instructions
Place broth and dried porcini in a small pot and bring to a bare simmer to infuse.
In a Dutch oven, melt 2 tbsp butter over medium heat. Sauté onions 4–5 minutes until soft, then add garlic and cook 1–2 minutes.
Stir in tomato paste and cook 2–3 minutes to deepen flavor.
Add a small handful of fresh mushrooms and sauté 1 minute to develop fond. Turn off heat and transfer mixture (including browned bits) to the simmering broth.
Return Dutch oven to medium heat, melt remaining 2 tbsp butter, add sliced mushrooms, season generously, cover, and cook 8–10 minutes until softened and juicy.
Stir in paprika, thyme, and additional salt and pepper; cook 1 minute.
Strain porcini from broth and pour infused broth into the Dutch oven.
Stir in cornstarch slurry and bring soup to a gentle simmer. Cook 10–12 minutes until slightly thickened.
Cook gnocchi separately in boiling water 3–4 minutes; drain.
Stir sour cream into soup until smooth; simmer 5 minutes over low heat.
Add cooked gnocchi, adjust seasoning, and garnish with herbs.
Notes
Finely chop some mushrooms for more texture variety.
Add soy sauce or Worcestershire-style sauce for more umami.
Use dairy-free sour cream and oil to make the soup dairy-free.
Stir in spinach or kale during the last few minutes.
