Creamy Mushroom Soup
A velvety, savory soup made with fresh mushrooms, cream, and aromatic herbs, perfect for a cozy meal or starter. Rich, comforting, and packed with flavor.
Calories:
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 1 tablespoon olive oil
- 1 lb mushrooms 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
Instructions
- Melt butter with olive oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes until softened and translucent. Stir in garlic and thyme, cooking 1-2 minutes until fragrant.
- Add sliced mushrooms and cook 8-10 minutes, stirring occasionally, until soft and lightly browned. Optional: deglaze with a splash of white wine or sherry, scraping up brown bits for extra flavor.
- For a thicker soup, sprinkle flour over mushrooms and stir for 1-2 minutes to remove the raw taste. Ensure the flour coats the mushrooms evenly.
- Pour in vegetable or chicken broth and bring to a gentle simmer. Cook 10-15 minutes, letting flavors meld and liquid reduce slightly.
- Blend the soup with an immersion blender until smooth, leaving some chunks if desired. Alternatively, blend in batches in a regular blender and return to the pot.
- Stir in heavy cream or half-and-half and cook 3-5 minutes until heated through. Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and serve immediately. Pair with crusty bread or grated Parmesan if desired.