Description
This creamy mushroom soup recipe is a comforting, velvety blend of fresh mushrooms, onions, garlic, and thyme cooked in a rich broth with cream and milk. Perfect as a starter or light meal, it’s easy to make on the stovetop and can be adapted for dairy-free diets. Garnished with fresh parsley, this soup offers a hearty flavor that delights mushroom lovers.
Ingredients
Scale
Mushrooms and Vegetables
- 1 pound fresh mushrooms (sliced – use a mix like cremini, white button, or portobello)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons chopped parsley (for garnish)
Cooking Medium
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasoning and Herbs
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and pepper to taste
Thickening and Liquids
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
Instructions
- Sauté the Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent, stirring occasionally to prevent browning.
- Cook the Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms. Cook for 8–10 minutes, stirring occasionally until the mushrooms have browned and most of their liquid has evaporated, concentrating their flavor.
- Add Thyme and Flour: Add the fresh or dried thyme and stir to combine. Sprinkle in the all-purpose flour and stir continuously for 1–2 minutes, coating the mushrooms well while cooking off the raw flour taste.
- Incorporate Broth: Gradually pour in the vegetable or chicken broth while stirring to prevent lumps, scraping the bottom of the pot to lift any browned bits. Bring the mixture to a simmer and cook for 10 minutes so the soup thickens nicely.
- Add Cream and Milk: Reduce the heat to low, then stir in the heavy cream and whole milk. Simmer gently for another 5–7 minutes, stirring occasionally to blend all the flavors and keep the soup smooth.
- Season and Garnish: Season the soup with salt and freshly ground pepper according to your taste. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot for a comforting meal.
Notes
- For an ultra-smooth texture, blend part or all of the soup with an immersion blender directly in the pot.
- To make this soup dairy-free, substitute heavy cream and milk with coconut cream and non-dairy milk alternatives.
- Pairs perfectly with crusty bread or a classic grilled cheese sandwich for a hearty lunch or dinner.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
