Description
This creamy mushroom soup combines fresh mushrooms, aromatic herbs, and a touch of cream to create a rich and comforting dish perfect for any season. With a flavorful base of sautéed onions, garlic, and mushrooms thickened with a light flour roux and finished with cream, this soup is both hearty and elegant. Ideal as a starter or light meal, it can be easily made vegetarian or dairy-free to suit your preferences.
Ingredients
Scale
Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Mushrooms & Seasoning
- 1 pound fresh mushrooms, sliced (cremini, white button, or a mix)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
Thickening & Liquid
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
Optional Garnish
- Chopped parsley
- Drizzle of cream
Instructions
- Prepare Aromatics: In a large pot, heat the unsalted butter and olive oil over medium heat. Add the finely chopped onion and cook for 4–5 minutes until it becomes soft and translucent, developing a sweet aroma that forms the soup base.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown to avoid bitterness.
- Sauté Mushrooms: Add the sliced mushrooms along with dried thyme, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown, intensifying the soup’s umami flavor.
- Add Flour: Sprinkle the all-purpose flour evenly over the mushrooms and stir thoroughly to coat them. Cook for 1 minute, allowing the flour to remove its raw taste and act as a thickener.
- Add Broth and Simmer: Slowly pour in the vegetable or chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes to meld the flavors and thicken the soup.
- Finish with Cream: Stir in the heavy cream or half-and-half and heat through gently without boiling, to keep the cream from curdling. Taste the soup and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley or a drizzle of cream for an elegant presentation.
Notes
- For a smooth, silky texture, blend the soup with an immersion blender directly in the pot or in batches with a regular blender.
- To make a dairy-free version, substitute heavy cream with coconut milk or simply omit the cream.
- The soup can be made completely vegetarian by using vegetable broth.
