A rich and creamy mushroom soup that is perfect for a comforting meal.
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Creamy Mushroom Soup
Description
A rich and creamy mushroom soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoonsbutter
- 1small onion, diced
- 1 tablespoonolive oil
- 1lb mushrooms (cremini, button, or portobello), sliced
- 2cloves garlic, minced
- 1 teaspoonfresh thyme leaves or½ teaspoondried thyme
- 4 cupsvegetable or chicken broth
- 1 cupheavy cream or half-and-half
- 1 tablespoonall-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: a splash of white wine or sherry
Instructions
- In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and fresh thyme (or dried thyme) and cook for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their moisture and become soft and browned. If you like, you can deglaze the pot with a splash of white wine or sherry.
- If you want a thicker soup, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
- Pour in the vegetable or chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes.
- For a smoother soup, use an immersion blender directly in the pot to blend the soup until creamy. Alternatively, transfer the soup to a regular blender in batches, then return it to the pot.
- Stir in the heavy cream (or half-and-half) and cook for an additional 3-5 minutes until heated through. Adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with a side of crusty bread or a sprinkle of grated Parmesan if desired.
Notes
For extra depth of flavor, add a splash of soy sauce or a pinch of umami-rich miso paste.
For a lighter version, substitute heavy cream with whole milk or coconut milk for a dairy-free option.
This soup can be made ahead of time and stored in the fridge for 3-4 days, or frozen for up to 3 months.
Nutrition
- Calories: 300
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 5g
