Creamy Mushroom Soup
This creamy mushroom soup is a simple yet comforting dish that combines pantry basics into a bowl of rich flavors, perfect for any meal.
Ingredients
Main Ingredients
- 1 pound fresh mushrooms, sliced (white button, cremini, or a mix)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup heavy cream Can substitute with half-and-half or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried or fresh thyme
- to taste Salt and freshly ground black pepper
- for garnish Fresh parsley
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion. Cook, stirring, until translucent, about 5–7 minutes.
- Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and release their juices, about 8–10 minutes.
- Pour in the vegetable broth. Bring to a boil, then lower the heat and simmer for 15 minutes.
- Puree the soup until smooth using an immersion blender or a countertop blender (in batches).
- Stir in the heavy cream, taste, and season with salt and freshly ground black pepper.
- Warm gently but do not boil after adding cream. Ladle into bowls and garnish with fresh parsley.
Notes
For added depth, finish with a splash of dry sherry or a teaspoon of soy sauce. This soup is versatile, and you can add sautéed leeks, miso, or truffle oil for different flavors. It's also perfect for pairing with crusty bread or grilled cheese.