Description
This creamy mushroom soup is rich, velvety, and packed with deep, earthy flavors. Made with fresh mushrooms, aromatic herbs, and a luscious blend of cream and broth, this comforting soup is perfect for cozy nights. Serve it as an elegant starter or enjoy it as a satisfying main course.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb fresh mushrooms (white, brown, or a mix), sliced
- 2 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup milk
- ½ tsp dried thyme
- Salt and pepper to taste
Instructions
- Sauté Aromatics – In a large pot, heat butter and olive oil over medium heat. Add onion and garlic, cooking until fragrant and translucent.
- Cook Mushrooms – Stir in the mushrooms and sauté until they release their moisture and soften (5-7 minutes).
- Add Flour – Sprinkle flour over the mushrooms and stir well. Cook for 2 minutes to remove the raw taste.
- Pour in Broth – Gradually add the broth while stirring. Bring the soup to a gentle boil.
- Incorporate Dairy & Seasonings – Reduce heat to low, then stir in cream, milk, thyme, salt, and pepper. Simmer for 15 minutes.
- Blend (Optional) – For a smooth soup, use an immersion blender or blend part of the soup before returning it to the pot.
- Serve – Ladle into bowls and garnish with fresh parsley or extra sautéed mushrooms.
Notes
- For extra flavor: Use a mix of mushrooms like cremini, shiitake, or portobello.
- Vegan option: Replace butter with plant-based margarine and use coconut milk or cashew cream instead of dairy.
- Gluten-free: Swap all-purpose flour with cornstarch or a gluten-free flour blend.
- Storage: Keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
