Creamy Mushroom Soup Recipe
Introduction
This creamy mushroom soup is a comforting and flavorful dish perfect for any season. Packed with tender mushrooms and a rich, velvety broth, it makes a satisfying starter or a light meal on its own.
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 of flavor
Instructions
- Step 1: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and thyme, cooking for another 1–2 minutes until fragrant.
- Step 2: Add the sliced mushrooms and cook, stirring occasionally, for 8–10 minutes until the mushrooms release their moisture and turn soft and browned. If using, deglaze the pot with a splash of white wine or sherry, scraping up any browned bits.
- Step 3: Optional: Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste and help thicken the soup.
- Step 4: Pour in the broth and bring to a simmer. Let the soup cook for 10–15 minutes to develop flavors and reduce slightly.
- Step 5: For a smooth texture, use an immersion blender in the pot to blend the soup until creamy, leaving some chunks if preferred. Alternatively, blend in batches using a regular blender, then return to the pot.
- Step 6: Stir in the heavy cream or half-and-half and cook for another 3–5 minutes until heated through. Season with salt and pepper to taste.
- Step 7: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or a sprinkle of grated Parmesan if desired.
Tips & Variations
- Add a splash of soy sauce or a pinch of miso paste for extra umami flavor.
- Substitute heavy cream with whole milk or coconut milk for a lighter or dairy-free option.
Storage
Store the soup in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze it for up to 3 months. Allow to cool completely before storing. Reheat gently on the stove over low heat, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, feel free to use a mix of mushrooms such as shiitake, oyster, or chanterelles to add different flavors and textures.
Is it necessary to blend the soup?
No, blending is optional. You can leave the soup chunky if you prefer a heartier texture.
PrintCreamy Mushroom Soup Recipe
This creamy mushroom soup is a comforting and flavorful dish made with sautéed mushrooms, onions, garlic, and fresh thyme. It features a rich and velvety texture, achieved by blending the cooked ingredients and adding heavy cream or half-and-half. Perfect as a warming starter or a light meal, this soup can be easily customized with optional ingredients like white wine or sherry for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 lb mushrooms (such as 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 Ingredients
- A splash of white wine or sherry (for extra depth of flavor)
- Grated Parmesan cheese (for serving, optional)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and fresh thyme (or dried thyme) and cook for another 1-2 minutes until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up any browned bits for added flavor.
- Thicken the Soup (Optional): If a thicker soup is desired, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste, helping to thicken the broth as it simmers.
- Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to develop flavors and slightly reduce the soup.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until creamy, leaving some chunks if preferred for texture. Alternatively, carefully transfer the soup in batches to a regular blender, then return it to the pot.
- Add the Cream: Stir in the heavy cream or half-and-half and cook for an additional 3-5 minutes until heated through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a sprinkle of grated Parmesan if desired. Enjoy this indulgent, creamy mushroom soup packed with flavor and comfort!
Notes
- For extra depth of flavor, add a splash of soy sauce or a pinch of umami-rich miso paste.
- For a lighter version, substitute heavy cream with whole milk or coconut milk for a dairy-free option.
- This soup can be made ahead and stored in the fridge for 3-4 days or frozen for up to 3 months. Ensure it cools completely before storing.
Keywords: creamy mushroom soup, mushroom soup, easy mushroom soup recipe, comfort food, creamy soup, stovetop soup
