Creamy Mushroom Soup
A rich and velvety mushroom soup, perfect for warming up on a rainy day with familiar flavors that appeal to everyone.
Ingredients
Main Ingredients
- 1 pound cremini mushrooms, sliced Use white button mushrooms if budget-minded.
- 2 tablespoons olive oil or butter Butter adds richness; olive oil keeps it lighter.
- 1 medium yellow onion, finely chopped Brings sweetness as it browns.
- 3 cloves garlic, minced Roasted garlic is a lovely substitution.
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
- 3 cups vegetable or chicken broth Chicken broth for deeper flavor; vegetable for vegetarian.
- 1 cup heavy cream or a milk mixture Use Greek yogurt instead of sour cream for a lighter option.
- 2 tablespoons all-purpose flour (optional) For thickening if you prefer a denser soup.
- Salt and freshly ground black pepper, to taste.
- 1 tablespoon soy sauce or Worcestershire sauce Boosts umami; optional but transformative.
- Fresh parsley or chives, chopped, for garnish.
Instructions
Preparation
- Heat the oil or butter in a large pot over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent and just starting to turn golden, about 6 to 8 minutes.
- Add the sliced mushrooms to the pot. Cook without stirring for a couple of minutes, then stir and continue until they are deeply golden and their liquid has mostly evaporated, about 8 to 10 minutes.
- Stir in the garlic and thyme; cook for 30 seconds until fragrant. Sprinkle the flour over the mushrooms if using, and stir to coat. Cook for 1 to 2 minutes to remove the raw flour taste.
- Gradually pour in the broth while stirring to combine. Add the soy sauce or Worcestershire if using. Bring the mixture to a gentle simmer and cook for 8 to 10 minutes.
- Reduce the heat to low. Stir in the heavy cream or milk mixture and heat through without boiling, about 3 to 5 minutes. Taste and season with salt and pepper.
- For a silky texture, blend half or all of the soup with an immersion blender directly in the pot, or carefully transfer to a countertop blender and pulse until smooth. Return to the pot and warm through.
- Serve hot, garnished with fresh parsley or chives and an extra drizzle of cream if desired.
Notes
Letting the mushrooms and onions caramelize takes the soup from good to soul-satisfying. For variations, add dry white wine, stir in truffle oil, or make it vegan with coconut milk.