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Creamy Mushroom Soup Recipe

Creamy Mushroom Soup Recipe
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★★★★★

5.3 from 12 reviews

This Creamy Mushroom Soup is a rich and comforting dish featuring sautéed mushrooms and onions simmered in a flavorful broth, then blended to a smooth, velvety texture and enriched with cream. Perfect as a cozy appetizer or light meal, it balances earthy mushroom notes with a hint of fresh thyme and a touch of garlic, garnished with fresh parsley for a bright finish.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

Mushrooms

  • 1 lb mushrooms (cremini, button, or portobello), sliced

Liquids

  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half for a lighter version
  • Optional: a splash of white wine or sherry for extra depth of flavor

Thickening Agent

  • 1 tablespoon all-purpose flour (optional, for thickening)

Seasonings and Garnish

  • 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. Then add the minced garlic and fresh or dried thyme and cook for another 1-2 minutes until fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes until mushrooms release their moisture and become soft and browned. For extra flavor, optionally deglaze the pot with a splash of white wine or sherry, scraping up browned bits.
  3. Thicken the Soup (Optional): If a thicker soup is desired, sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to eliminate the raw flour taste, allowing the flour to incorporate and help thicken the broth.
  4. Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring to a simmer. Let cook gently for 10-15 minutes to develop flavors and reduce the soup slightly.
  5. Blend the Soup: Use an immersion blender in the pot to blend the soup until creamy, leaving some texture if preferred. Alternatively, transfer in batches to a regular blender and then return to the pot.
  6. Add the Cream: Stir in the heavy cream or half-and-half and cook for an additional 3-5 minutes until heated through. Adjust salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or a sprinkle of grated Parmesan if desired.

Notes

  • Use a mix of mushroom varieties for a deeper flavor profile.
  • For a lighter soup, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • The soup can be made in advance and reheated gently on the stovetop.
  • The optional flour thickens the soup but can be omitted for a thinner broth.
  • Adding white wine or sherry enhances the umami depth but can be skipped if preferred.
  • Garnish with fresh parsley or thyme for a fresh herbal note.

Nutrition

Keywords: creamy mushroom soup, mushroom soup recipe, easy mushroom soup, comfort food, vegetarian soup

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