Description
Creamy Mushroom Soup is a rich, velvety soup loaded with sautéed mushrooms, aromatic herbs, and a touch of cream — earthy, comforting, and easy to make. It’s perfect for chilly days and pairs beautifully with crusty bread or a light salad.
Ingredients
- 500 g fresh mushrooms (cremini, button, or a mix), sliced
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour (for thickening)
- 4 cups vegetable or chicken broth
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Optional: ¼ cup dry white wine (for depth of flavor)
- Optional: a splash of soy sauce or Worcestershire sauce (for extra umami)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat butter or olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 8–10 minutes, until they release their moisture and begin to brown.
- If using, pour in the white wine and let it simmer until mostly evaporated. (Optional step.)
- Sprinkle the flour over the mushrooms, stir to coat evenly, and cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the broth while stirring, then add the thyme, salt, and pepper. Bring the soup to a simmer and cook for 10–15 minutes to develop flavor.
- Reduce heat to low, stir in the heavy cream (or half-and-half), and simmer gently for another 5 minutes. Do not boil after adding cream.
- For a smooth texture, use an immersion blender (or transfer to a blender carefully) to purée part or all of the soup. For a chunkier texture, skip blending or blend only a portion. (Optional.)
- Adjust seasoning with salt and pepper, and stir in a splash of soy sauce or Worcestershire if using.
- Ladle into bowls, garnish with chopped parsley, and serve hot — best with crusty bread or a side salad.
Notes
- Use a mix of mushrooms (e.g. cremini + shiitake) for deeper, earthier flavor.
- To make it vegetarian/vegan: use olive oil instead of butter and a plant‑based cream (like coconut cream or cashew cream) and vegetable broth. (Texture and taste will differ slightly.)
- If you want a thicker soup without flour, you can simmer longer to reduce liquid, or add a slurry of cornstarch and water.
- Leftovers keep well in the fridge for up to 4 days — reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
- The soup freezes okay — skip the cream when freezing; add fresh cream when reheating for best texture.
- Adding a splash of soy sauce or white wine gives an extra layer of depth and umami flavor.
Nutrition
- Serving Size: 1 bowl (~320 ml)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
