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Creamy Mushroom Soup

A warm and comforting soup made with a blend of fresh mushrooms, cream, and aromatic herbs, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound mixed mushrooms, sliced A mix of cremini, button, and shiitake mushrooms adds great texture and flavor.
  • 2 tablespoons unsalted butter Can substitute with olive oil for dairy-free.
  • 1 medium yellow onion, finely chopped Adds sweetness that balances the earthiness.
  • 3 cloves garlic, minced Provides a bright, aromatic lift.
  • 3 tablespoons all-purpose flour Can substitute with cornstarch for a lighter option.
  • 4 cups vegetable or chicken broth Homemade broth is best for depth; low-sodium recommended.
  • 1 cup heavy cream Can substitute with Greek yogurt or cashew cream for a lighter or vegan twist.
  • 2 teaspoons fresh thyme leaves Or use 1 teaspoon of dried thyme.
  • Salt and freshly ground black pepper to taste
  • Optional: splash of sherry or dry white wine Adds celebratory brightness.
Garnish ideas
  • Chopped parsley
  • A drizzle of truffle oil
  • Crusty croutons

Method
 

Preparation
  1. Heat a large pot over medium heat and melt the butter until it foams.
  2. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
  3. Add the sliced mushrooms in batches, giving them space to brown instead of steam.
  4. Stir in the garlic and thyme; cook for 1 minute until fragrant.
  5. If using wine or sherry, pour it in now and let it reduce by half.
  6. Sprinkle the flour over the mushroom mixture and stir to coat. Cook the flour for about 2 minutes to lose its raw taste.
  7. Slowly whisk in the broth, scraping up the browned bits from the bottom of the pot. Bring to a gentle simmer and cook for 10 minutes.
  8. Remove from heat and blend half the soup for a creamier texture or leave some whole mushrooms for bite.
  9. Stir in the heavy cream (or alternative) and warm through over low heat. Taste and adjust salt and pepper.
  10. Ladle into bowls, finish with parsley or a drizzle of truffle oil, and serve with crusty bread.

Notes

Letting the soup rest for 10 minutes before serving enhances the flavors. For a smoky note, add smoked paprika or roasted red peppers.