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Creamy Mushroom Soup

A heartwarming bowl of creamy mushroom soup, perfect for cozy gatherings, featuring a blend of earthy mushrooms and garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushroom Base
  • 500 grams Mixed mushrooms (cremini, shiitake, button) Use a mix for depth of flavor.
  • 2 tablespoons Butter Substitute with olive oil for a lighter version.
  • 3 cloves Garlic, minced Freshly minced for best flavor.
  • 2 medium Shallots, chopped Can substitute with onions if needed.
Broth and Creaminess
  • 4 cups Vegetable broth Use low-sodium broth for less salt.
  • 1 cup Heavy cream Substitute with Greek yogurt for lighter or coconut milk for dairy-free.
  • 1 tablespoon Fresh thyme Use dried thyme if fresh is unavailable.
  • to taste teaspoons Salt and pepper Enhances overall flavor, adjust as necessary.

Method
 

Preparation
  1. Melt butter in a large pot over medium heat.
  2. Add minced garlic and chopped shallots. Sauté until fragrant.
Cooking
  1. Add sliced mushrooms and season with salt and pepper.
  2. Sauté until mushrooms are soft and their juices are released, about 10 minutes.
  3. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  4. Blend the soup using an immersion blender until desired consistency is reached.
  5. Stir in the heavy cream and thyme. Adjust seasoning, and let simmer for another 5 minutes.
Serving
  1. Ladle soup into bowls, garnishing with fresh thyme or a drizzle of cream.

Notes

Try different types of mushrooms for unique flavors. Add spices or herbs as desired. Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Reheat with a splash of broth if too thick.