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Creamy Mushroom Soup Recipe

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4.1 from 87 reviews

A rich and creamy mushroom soup made with sautéed mushrooms, fresh thyme, and a smooth blend of cream and broth. This comforting soup is easy to prepare and perfect for a cozy meal, featuring a velvety texture and deep earthy flavors.

Ingredients

Base Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1 lb mushrooms (cremini, button, or portobello), sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

Liquid Ingredients

  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half for a lighter version

Optional Ingredients

  • 1 tablespoon all-purpose flour (for thickening)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Aromatics: 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 thyme and cook for another 1-2 minutes until fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until they release their moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up brown bits for extra flavor.
  3. Thicken the Soup (Optional): Sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to remove the raw flour taste, which will help thicken the soup as it simmers.
  4. Add the Broth and Simmer: Pour in the broth and bring to a simmer. Let it cook gently for 10-15 minutes to develop flavors and reduce slightly.
  5. Blend the Soup: Use an immersion blender to blend the soup until creamy, leaving some chunks if desired. Alternatively, blend in batches in a regular blender and return to the pot.
  6. Add the Cream: Stir in the heavy cream or half-and-half and cook for 3-5 minutes until heated through. Season with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Pair with crusty bread or a sprinkle of Parmesan if desired.

Notes

  • For added depth of flavor, add a splash of soy sauce or a pinch of miso paste.
  • Use whole milk or coconut milk instead of cream for a lighter or dairy-free version.
  • This soup can be made ahead and refrigerated for 3-4 days or frozen for up to 3 months. Cool completely before storing.

Find it online: https://flavorspath.com/creamy-mushroom-soup-recipe/