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Creamy Mushroom Soup Recipe

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4.9 from 6 reviews

A rich and comforting creamy mushroom soup made with sautéed mushrooms, aromatic onions and garlic, fresh thyme, and finished with heavy cream for a luscious texture. Perfect as a warming appetizer or light meal, this soup is easy to prepare and full of depth and flavor.

Ingredients

Main 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 leaves or ½ teaspoon dried thyme
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • Salt and pepper to taste

Optional Additions

  • A splash of white wine or sherry for extra depth of flavor
  • Fresh parsley chopped (for garnish)
  • Grated Parmesan cheese for serving

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 4 minutes until softened and translucent. Then add the minced garlic and thyme and cook for another 2 minutes until fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 10 minutes until the mushrooms release moisture and become soft and browned. Deglaze with a splash of white wine or sherry if using, scraping up any browned bits for extra flavor.
  3. Thicken the Soup (Optional): Sprinkle the flour over the mushrooms and stir well to combine. Cook for 2 minutes to remove the raw flour taste and help thicken the soup.
  4. Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring to a gentle simmer. Let cook for 15 minutes to develop flavors and reduce slightly.
  5. Blend the Soup: Use an immersion blender directly in the pot to blend until creamy, leaving some mushroom chunks if preferred. Alternatively, blend in batches using a regular blender and return soup to pot.
  6. Add the Cream: Stir in the heavy cream or half-and-half and cook for an additional 5 minutes until warmed through. Adjust seasoning with salt and pepper to taste.
  7. Serve: Ladle soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or a sprinkle of grated Parmesan cheese if desired.

Notes

  • For extra umami flavor, add a splash of soy sauce or a small amount of miso paste while cooking the mushrooms.
  • Use whole milk or coconut milk as a lighter or dairy-free alternative to heavy cream.
  • This soup can be prepared ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Cool completely before storing.
  • If you prefer a chunkier texture, blend only half the soup before mixing it back in.

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