Creamy Mushroom Soup Recipe
This Creamy Mushroom Soup is a comforting and flavorful dish made with sautéed mushrooms, aromatic onions, garlic, and thyme, simmered in a savory broth and finished with rich cream. Perfect as a warming starter or a satisfying main, this soup balances earthiness with creaminess, offering a luscious texture and depth of flavor that’s easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Broth and Thickening
- 4 cups vegetable or chicken broth
- 1 tablespoon all-purpose flour (optional, for thickening)
Finishing Touches
- 1 cup heavy cream or half-and-half (for lighter version)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: a splash of white wine or sherry
Instructions
- 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. Then add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and 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 any browned bits for extra flavor.
- Thicken the Soup (Optional): Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste, helping to thicken the broth as it simmers.
- Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring to a simmer. Let cook for 10-15 minutes to develop flavors and slightly reduce the soup.
- Blend the Soup: Use an immersion blender directly in the pot to blend until creamy, leaving some chunks if desired. Alternatively, blend in batches using a regular blender and return soup to the pot.
- Add the Cream: Stir in the heavy cream or half-and-half and cook for 3-5 minutes until heated through. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Optionally serve with crusty bread or grated Parmesan.
Notes
- For extra umami, add a splash of soy sauce or a pinch of miso paste.
- To lighten the soup, substitute heavy cream with whole milk or use coconut milk for a dairy-free alternative.
- This soup can be made ahead and refrigerated for 3-4 days or frozen for up to 3 months. Cool completely before storing.
Keywords: creamy mushroom soup, mushroom soup, vegetarian soup, comfort food, mushroom cream soup, easy mushroom soup recipe
Find it online: https://miarosetti.com/creamy-mushroom-soup-recipe/
