Creamy Mushroom Soup (Printable)
Silky, savory mushroom soup with browned mushrooms, thyme and cream — a cozy starter or light meal.
# What You Need:
→ Vegetables
01 - 1.1 lb fresh mushrooms (button or cremini), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Liquids
04 - 2 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 3 cups vegetable broth
07 - ¾ cup heavy cream
→ Spices & Seasonings
08 - 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tbsp chopped fresh parsley (for garnish)
# How To Make It:
01 - Heat butter and olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 3 to 4 minutes, stirring occasionally.
02 - Add the minced garlic and sliced mushrooms to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are deeply browned and their released moisture has mostly evaporated.
03 - Stir in the dried thyme, salt, and black pepper, coating the mushrooms evenly. Let the spices toast for about 30 seconds to bloom their flavor.
04 - Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 15 minutes to allow the flavors to meld.
05 - For a silkier texture, use an immersion blender to puree the soup directly in the pot to your desired consistency. Leave it partially chunky if preferred.
06 - Stir in the heavy cream and heat gently over low for 2 to 3 minutes. Do not let it boil. Taste and adjust salt and pepper as needed.
07 - Ladle the hot soup into serving bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or garlic toast on the side.
# Expert Suggestions:
01 -
- This soup tastes like someone wrapped a thick wool blanket around your soul, and it comes together with ingredients you probably already have.
- The earthy depth from properly browned mushrooms is genuinely restaurant quality, yet the whole thing takes barely forty minutes from cutting board to bowl.
02 -
- Do not crowd the mushrooms in the pan, because they will steam instead of brown and you will lose that deep caramelized flavor that makes this soup special.
- Never let the soup boil after adding the cream or it can curdle and leave you with an unpleasant texture.
03 -
- Save a few nicely sliced raw mushrooms before cooking and sear them in a dry pan for a gorgeous garnish on top of each bowl.
- A tiny pinch of nutmeg stirred in with the cream is a secret borrowed from French cooking that makes the whole pot taste more complex.