Start by sauteing mushrooms in butter until golden, then add onions and garlic for a rich base. Deglaze with optional white wine, add broth and dried thyme, and simmer for 20 minutes. Blend the soup for a smooth texture, then mix in cream or milk. If you prefer a thicker soup, add a flour slurry and simmer until thickened. Adjust seasoning with salt and pepper, garnish with herbs, and serve warm. This comforting soup pairs beautifully with crusty bread or a fresh side salad.
Ingredients
- 2 tbsp butter or olive oil
- 1 lb (450g) fresh mushrooms (button, cremini, or a mix), cleaned and sliced
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 4 cups (950ml) vegetable or chicken broth
- 1 cup (240ml) heavy cream or milk (for a lighter version)
- 1-2 tbsp all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh thyme or parsley, for garnish
- 1/2 tsp dried thyme (optional)
- 1/4 cup white wine (optional, for extra flavor)
Instructions
Step 1: Saute the Mushrooms
- In a large pot, melt the butter or heat the olive oil over medium heat.
- Add the sliced mushrooms and a pinch of salt. Saut for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Set aside a few mushrooms for garnish, if desired.
Step 2: Cook the Aromatics
- Add the chopped onion to the pot and saut for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant but not browned.
Step 3: Deglaze the Pot (Optional)
- If using white wine, pour it into the pot and stir, scraping up any browned bits on the bottom. Let it simmer for 2-3 minutes until the wine has mostly evaporated. This step enhances flavor but is optional.
Step 4: Add Broth and Herbs
- Pour in the vegetable or chicken broth and add the dried thyme (if using).
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Let it cook for about 15-20 minutes to develop flavor.
Step 5: Blend the Soup
- Use an immersion blender directly in the pot to blend the soup until smooth, or leave some chunks for a heartier texture
- If using a countertop blender, allow the soup to cool slightly, blend in batches, and return it to the pot.
- For a smoother, velvety texture, strain the soup through a sieve after blending.
Step 6: Add Cream and Adjust Seasoning
- Stir in the heavy cream or milk, adding more for a richer consistency if desired.
- Season with salt and pepper to taste, adjusting as necessary.
Step 7: Optional Thickening with Flour
- If you prefer a thicker soup, make a slurry by mixing the flour with a little water until smooth.
- Stir this slurry into the soup and simmer for 5-10 minutes until thickened.
Step 8: Garnish and Serve
- Ladle the soup into bowls and garnish with reserved mushroom slices, a sprinkle of fresh thyme or parsley, and a drizzle of cream if desired.
- Serve hot with crusty bread or a side salad.
Tips
- For a dairy-free option: Substitute cream with coconut milk or a dairy-free alternative.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Mushroom soup can be frozen for up to a month, though it may separate when thawed. Stir well when reheating.
This creamy mushroom soup is easy to prepare and brings out the earthy flavor of mushrooms with a rich and velvety finish.
