Description
A cozy and comforting creamy mushroom soup made with sautéed mushrooms, aromatic herbs, and a silky cream finish. This rich and earthy soup is simple to prepare yet elegant enough for any occasion.
Ingredients
- 1 pound mushrooms (button or cremini), sliced
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
- Clean and slice the mushrooms evenly.
- In a large pot, melt butter or heat olive oil over medium heat. Add diced onion and cook until soft, about 4–5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8–10 minutes.
- Sprinkle in the flour and stir continuously for 1 minute to create a light roux.
- Slowly pour in the broth while stirring to prevent lumps. Bring to a gentle simmer and cook for about 15 minutes.
- Stir in heavy cream and fresh thyme. Simmer for another 5 minutes until slightly thickened.
- Season with salt and black pepper to taste.
- Blend part or all of the soup using an immersion blender for a smoother texture if desired.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Use a mix of cremini and shiitake mushrooms for deeper flavor.
- Substitute half-and-half or milk for a lighter version.
- Add a splash of white wine while sautéing mushrooms for extra depth.
- For dairy-free, use olive oil and coconut milk or plant-based cream.
- Store in the refrigerator for up to 4 days in an airtight container.
- Freeze without the cream and add cream after reheating for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
