Creamy 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
Scale
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
Find it online: https://mixitwitjoe.com/creamy-mushroom-soup-recipe/
