Creamy Mushroom Soup Recipe
This creamy mushroom soup is rich, comforting, and packed with earthy flavors. Made with fresh mushrooms, garlic, and cream, it’s the perfect bowl of warmth for any occasion.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Immersion blender or regular blender (optional)
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb fresh mushrooms such as cremini or white button, sliced
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: 1 tablespoon flour for thickening
Instructions
- Sauté the Aromatics
- In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
- Cook the Mushrooms
- Add the sliced mushrooms to the pot and cook, stirring occasionally, for 7-10 minutes until the mushrooms are browned and softened. If you like a thicker soup, you can sprinkle in 1 tablespoon of flour and cook for an additional 1-2 minutes to create a roux.
- Add Broth and Seasoning
- Pour in the vegetable or chicken broth, and add the thyme and bay leaf. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to blend together.
- Blend the Soup
- Remove the bay leaf. If you prefer a smooth soup, use an immersion blender to blend the soup directly in the pot until smooth, or transfer the soup in batches to a regular blender. Leave a few chunks of mushrooms for texture if desired.
- Add Cream and Adjust Seasoning
- Return the soup to the heat and stir in the heavy cream. Simmer for another 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
- Serve
- Ladle the soup into bowls and garnish with fresh parsley. Serve with warm, crusty bread or a side salad for a complete meal.