Creamy Mushroom Soup Recipe

Introduction

This creamy mushroom soup is a comforting and flavorful dish perfect for any season. With its smooth texture and rich taste, it’s easy to prepare and sure to impress your family or guests.

Ingredients

• 1 lb (450g) fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Step 2: Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Step 3: Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
4. Step 4: Use an immersion blender to blend the soup until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend.
5. Step 5: Return the blended soup to the pot and stir in the heavy cream. Season with dried thyme, salt, and pepper to taste. Simmer for another 5-10 minutes, stirring occasionally.
6. Step 6: Ladle the soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

• For extra depth, sauté mushrooms in a mix of butter and olive oil.
• Use a mix of mushrooms like cremini, shiitake, or portobello for a richer flavor.
• For a vegan version, substitute butter and cream with olive oil and coconut milk or cashew cream.
• Add a splash of white wine before adding broth to enhance the soup’s aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried thyme?

Yes, fresh thyme can be used—add about 1 tablespoon of chopped fresh thyme towards the end of cooking for best flavor.

Is it necessary to blend the soup?

Blending creates the creamy texture that defines this soup, but if you prefer a chunkier version, you can skip this step or blend only half the soup and mix it back in.

Creamy Mushroom Soup Recipe

Print Recipe

★★★★★

5 from 472 reviews

This creamy mushroom soup is a comforting and flavorful dish, perfect for chilly days. Made with fresh mushrooms, sautéed onions and garlic, and blended to a smooth, velvety texture, it is enriched with heavy cream and seasoned with thyme for a fragrant finish. Garnished with fresh parsley, this soup is an elegant yet easy-to-make starter or light meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb (450g) fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic, and sauté for 2-3 minutes until they become softened and fragrant.
2. Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown, enhancing their flavor.
3. Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes so the flavors meld perfectly.
4. Blend Smooth: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
5. Finish Soup: Stir in the heavy cream and season the soup with dried thyme, salt, and pepper to taste. Allow it to simmer gently for another 5-10 minutes, stirring occasionally to combine the flavors.
6. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for best flavor and creaminess.

Notes

• For a richer flavor, use a mix of wild mushrooms like cremini, shiitake, and button mushrooms.
• If you prefer a chunkier texture, blend only half the soup and leave the rest with mushroom pieces.
• Vegetable broth can be substituted with chicken broth if not strictly vegetarian.
• To make the soup lighter, reduce the heavy cream or substitute with half-and-half or a plant-based cream alternative for a vegan twist.
• Be careful when blending hot soup to avoid splatters; allow it to cool slightly if necessary.

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