Creamy Mushroom Soup (Printable Version)
Velvety mushroom soup with browned mushrooms, thyme and cream—comforting starter or light meal, ready in 40 minutes.
# What You Need:
→ Vegetables
01 - 1 lb 1.6 oz fresh mushrooms (button or cremini), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Liquids
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - 3 cups vegetable broth
07 - ~¾ cup heavy cream
→ Spices & Seasonings
08 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tablespoon chopped fresh parsley (for garnish, optional)
# Directions:
01 - Melt the butter with olive oil in a large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
02 - Add the minced garlic and sliced mushrooms to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are deeply browned and most of their released moisture has evaporated.
03 - Stir in the dried thyme, salt, and black pepper, coating the mushrooms and onions evenly.
04 - Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 15 minutes to allow the flavors to meld.
05 - For a smoother, creamier consistency, use an immersion blender to purée the soup directly in the pot until you reach your desired texture. Skip this step if you prefer a chunky, rustic soup.
06 - Stir in the heavy cream and heat gently over low for 2 to 3 minutes. Do not let the soup boil after adding the cream. Taste and adjust the salt and pepper as needed.
07 - Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or garlic toast on the side.
# Expert Tips:
01 -
- This soup tastes like it simmered all day but barely asks for forty minutes of your time.
- The earthy mushroom flavor paired with a velvety cream finish makes people think you trained in France.
02 -
- If you rush the mushroom browning step you will end up with gray watery soup instead of something golden and deeply flavored.
- Adding the cream at the very end over low heat prevents it from separating or turning grainy on you.
03 -
- Salt the mushrooms only after they have browned because salting too early pulls out moisture and they steam instead of sear.
- A mix of cremini and portobello mushrooms adds layers of flavor that a single variety cant achieve on its own.