Description

This creamy mushroom soup recipe is a comforting and flavorful dish perfect for cozy meals. Made with a mix of fresh mushrooms, aromatic herbs, and a rich blend of cream and vegetable broth, it offers a smooth and satisfying texture that highlights the earthiness of mushrooms. Ideal as a starter or a light main course, this soup is easy to prepare on the stovetop and can be customized to be dairy-free if desired.

Ingredients

Scale

Main Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound fresh mushrooms, sliced (a mix of cremini and white mushrooms works well)
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 tablespoon all-purpose flour
4 cups vegetable broth
1 cup heavy cream
Salt, to taste
Black pepper, to taste
Chopped parsley for garnish (optional)

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Instructions

Heat butter and oil: In a large pot or Dutch oven, warm the butter and olive oil over medium heat until melted and combined.
Sauté onions: Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally.
Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
Cook mushrooms and thyme: Add the sliced mushrooms and fresh or dried thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add flour: Sprinkle the flour over the mushrooms and stir well to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
Add broth and simmer: Gradually pour in the vegetable broth while stirring continuously. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to meld flavors.
Add cream and thicken: Stir in the heavy cream and continue to simmer for another 5 minutes until the soup thickens and becomes creamy.
Season the soup: Add salt and black pepper to taste, adjusting seasoning as needed.
Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.

Notes

For a smoother texture, blend part or all of the soup using an immersion blender.
Substitute coconut milk for the cream to make the soup dairy-free.
The combination of cremini and white mushrooms provides a richer depth of flavor, but you can use any mushrooms available.
Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.