Description
This hearty and creamy Mushroom Soup is packed with rich flavors from sautéed mushrooms, onions, and garlic, perfectly blended with cream and herbs for a comforting bowl. Ideal as a starter or a light meal, it’s easy to make on the stovetop using simple ingredients.
Ingredients
Vegetables
- 500g fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
Herbs & Spices
- 1 tsp dried thyme
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Mushrooms: Clean and slice the mushrooms evenly to ensure they cook uniformly. This step is essential to get the right texture and flavor in your soup.
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onions and minced garlic, sautéing until they become soft and translucent, about 3–4 minutes. This builds the base flavor.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 7–10 minutes, stirring occasionally, until they release their moisture and start to brown. This step intensifies the mushroom flavor.
- Add Broth and Seasonings: Pour in the broth and sprinkle in the dried thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
- Blend the Soup: Using an immersion blender, puree the soup until smooth but still slightly textured. Alternatively, carefully transfer portions to a blender and pulse. This creates a creamy consistency.
- Finish with Cream: Stir in the heavy cream and warm the soup for another 5 minutes without boiling. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the mushroom soup into bowls and garnish with freshly chopped parsley if desired. Serve hot as a delicious starter or light meal.
Notes
- Use a mix of mushrooms like button, cremini, or shiitake for deeper flavor.
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or cashew cream.
- To make the soup thicker, add a tablespoon of flour when sautéing the onions.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
