This rich and velvety Creamy Mushroom Soup is full of earthy flavors, with a smooth and creamy texture that’s perfect for cozying up on a chilly day!
This rich and velvety Creamy Mushroom Soup is full of earthy flavors, with a smooth and creamy texture that’s perfect for cozying up on a chilly day!
Ingredients:
- 2 tablespoons butter
- 1 small onion diced
- 1 tablespoon olive oil
- 1 lb mushrooms such as 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
- Fresh parsley chopped (for garnish)
- Optional: a splash of white wine or sherry for extra depth of flavor
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. Add the minced garlic and fresh thyme (or dried thyme) and cook for another 1-2 minutes until fragrant.
Cook the Mushrooms:
- 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 at this point, scraping up any brown bits from the bottom of the pot for extra flavor.
Thicken the Soup (Optional):
- 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. This will help thicken the broth as it simmers.
Add the Broth and Simmer:
- Pour in the vegetable or chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to develop and the soup to reduce slightly.
Blend the Soup:
- For a smoother soup, use an immersion blender directly in the pot to blend the soup until creamy (you can leave some chunks for texture if you prefer). Alternatively, carefully transfer the soup to a regular blender in batches, then return it to the pot.
Add the Cream:
- Stir in the heavy cream (or half-and-half for a lighter version) and cook for an additional 3-5 minutes until heated through. Taste the soup and adjust the seasoning with salt and pepper as needed.
Serve:
- 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!
- Enjoy this indulgent, creamy mushroom soup that’s packed with flavor and comfort in every spoonful!
Tips:
- For extra depth of flavor, you can add a splash of soy sauce or a pinch of umami-rich miso paste.
- If you prefer a lighter version, you can substitute the heavy cream with whole milk or even 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. Just make sure to let it cool completely before storing.
