Creamy Mushroom Soup Recipe
This creamy mushroom soup offers a comforting and flexible recipe that starts with sautéed mushrooms and onions seasoned with thyme and garlic. Finished with broth and cream, it can be blended smooth or left chunky, making it perfect for a cozy meal rich in flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Soup/Stews/Chili
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main 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
- 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 thyme, cooking for 1-2 more minutes until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up any brown bits for extra flavor.
- Thicken the Soup (Optional): Sprinkle the flour over the mushrooms, stir to combine, and cook for 1-2 minutes to remove the raw flour taste. This helps thicken the soup.
- Add the Broth and Simmer: Pour in the broth and bring to a simmer. Let cook for 10-15 minutes to develop flavors and slightly reduce the soup.
- Blend the Soup: Use an immersion blender in the pot to blend until creamy, leaving some chunks if desired. Alternatively, blend in batches using a regular blender and return to the pot.
- Add the Cream: Stir in the heavy cream or half-and-half and cook for 3-5 minutes until heated through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread or grated Parmesan if desired.
Notes
- For extra depth, add a splash of soy sauce or a pinch of miso paste.
- For a lighter soup, substitute heavy cream with whole milk or coconut milk for dairy-free option.
- This soup can be made ahead and stored in the fridge for 3-4 days or frozen up to 3 months; cool completely before storing.
Keywords: mushroom soup, creamy mushroom soup, comfort food, American soup, easy mushroom recipe, homemade soup, fall recipes
Find it online: https://reemcook.com/creamy-mushroom-soup-recipe/
