Description
This creamy mushroom soup is rich, comforting, and full of deep savory flavor. Made with sautéed mushrooms, garlic, thyme, and cream, it can be blended smooth or kept rustic for a hearty texture.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 lb mushrooms (cremini, button, or portobello), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tablespoon all-purpose flour (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: splash of white wine or sherry
Instructions
- Melt butter with olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Add garlic and thyme, cooking for 1–2 minutes until fragrant.
- Add mushrooms and cook for 8–10 minutes until softened and browned. Deglaze with wine or sherry if desired.
- Optional: Sprinkle flour over mushrooms, stir, and cook for 1–2 minutes.
- Pour in broth and bring to a simmer. Cook for 10–15 minutes.
- Blend with an immersion blender until smooth or leave chunky as preferred.
- Stir in cream and cook for 3–5 minutes. Adjust seasoning.
- Serve hot, garnished with parsley.
Notes
- Add soy sauce or a small amount of miso for deeper umami flavor.
- Use coconut milk for a dairy-free version.
- Store in the fridge for 3–4 days or freeze for up to 3 months.
- Blend partially if you want a mix of creamy and chunky texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American