Creamy Mushroom Soup
A comforting and creamy soup made with mushrooms, perfect for weeknight dinners or festive gatherings.
Ingredients
Main Ingredients
- 1 pound mushrooms, sliced (button, cremini, or a mixed wild blend) Use whatever you love.
- 3 tablespoons unsalted butter Or olive oil for dairy-free.
- 1 medium onion, finely chopped Shallots can add more sweetness if preferred.
- 3 cloves garlic, minced Fragrant and essential.
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
- 3 tablespoons all-purpose flour Use gluten-free flour if needed.
- 4 cups vegetable or chicken stock Low-sodium stock gives you control of salt.
- 1 cup heavy cream or half-and-half For lighter options, use Greek yogurt stirred in off-heat.
- to taste Salt and freshly ground black pepper
- optional splash of sherry or lemon juice, chopped parsley for garnish To brighten and enhance flavors.
Instructions
Preparation
- Clean and slice mushrooms: wipe them with a damp towel and slice into even pieces.
- Melt butter in a large pot over medium heat. Add onion and a pinch of salt. Cook until translucent, about 5 minutes.
- Add garlic and thyme, stirring until fragrant (about 30 seconds). Add the mushrooms and let them brown without crowding the pan.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 to 2 minutes to remove the raw flour taste.
- Gradually add the stock while stirring, scraping any browned bits from the bottom. Bring to a gentle simmer and cook for 10 to 15 minutes.
- Use an immersion blender to puree until smooth, or blend only half the soup for some texture.
- Return to low heat and stir in the cream. Warm through and adjust seasoning with salt and pepper.
- Serve hot, garnished with parsley or a drizzle of olive oil.
Notes
For a vegan version, use olive oil and full-fat coconut milk. To deepen umami, add miso paste before serving. For a gluten-free soup, replace flour with cornstarch slurry added near the end.