Description
A luxuriously smooth and earthy soup, this Creamy Mushroom Soup combines tender sautéed mushrooms with rich cream and fragrant herbs for the ultimate comfort‐food starter or light meal.
Ingredients
- Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- Mushrooms:
- 1 lb mixed mushrooms (cremini, button, or portobello), sliced
- Optional splash of dry white wine or sherry (about 2 Tbsp)
- Broth & Cream:
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Thickener (optional):
- 1 tablespoon all-purpose flour
- Seasoning & Garnish:
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan or a pinch of umami-rich miso paste
Instructions
1️⃣ Sauté the aromatics:
In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and thyme and cook 1 more minute until fragrant.
2️⃣ Cook the mushrooms:
Add the sliced mushrooms and increase heat slightly. Cook, stirring occasionally, for 8–10 minutes, until the mushrooms release their liquid and begin to brown. If using, pour in the wine or sherry to deglaze the pan, scraping up any browned bits.
3️⃣ Thicken (if desired):
Sprinkle the flour over the mushrooms and stir to coat. Cook 1–2 minutes to eliminate the raw-flour taste; this will lend a silkier body to the finished soup.
4️⃣ Add broth & simmer:
Pour in the broth and bring the mixture to a gentle simmer. Reduce heat and let simmer for 10–15 minutes, allowing flavors to meld and the soup to reduce slightly.
5️⃣ Blend until smooth:
Use an immersion blender to puree the soup directly in the pot, leaving a bit of texture if you like. (Alternatively, carefully transfer in batches to a stand blender, then return to pot.)
6️⃣ Finish with cream:
Stir in the heavy cream and heat through for 3–5 minutes without bringing back to a boil. Season to taste with salt and pepper.
7️⃣ Serve:
Ladle into bowls, garnish with chopped parsley (and Parmesan if using), and serve with crusty bread.
Notes
- Flavor boosters: Add a teaspoon of soy sauce or a small spoonful of miso paste when you add the broth for extra umami depth.
- Lighter or dairy-free: Swap heavy cream for whole milk, half-and-half, or canned coconut milk.
- Make-ahead: Soup keeps in the fridge for up to 4 days or freezes well for 2–3 months—cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4