Discover The Secret To Creamy Mushroom Soup At Home

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. Sauté 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 sauté 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.