Description
This creamy mushroom soup is a comforting and rich recipe featuring a blend of fresh mushrooms, aromatic herbs, and a smooth cream base. Perfect as a starter or light meal, it combines the earthy flavor of mushrooms with the silky texture of cream, enhanced with garlic, thyme, and a hint of soy sauce for depth. Ready in just 35 minutes, this vegetarian European-inspired soup brings warmth and satisfaction to your table.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound fresh mushrooms (such as cremini, button, or a mix), sliced
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tablespoon soy sauce (optional, for depth)
- Chopped fresh parsley for garnish
Instructions
- Heat Olive Oil and Butter: In a large pot over medium heat, heat the olive oil and butter until melted and combined, preparing the base for sautéing the vegetables.
- Sauté Onions: Add the finely chopped onion to the pot and cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, enhancing the aromatic profile of the soup.
- Cook Mushrooms and Thyme: Add the sliced mushrooms and dried thyme to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown, developing deep flavor. Season with salt and black pepper.
- Add Flour: Sprinkle the all-purpose flour evenly over the mushroom mixture and stir well to coat everything. Cook for 1–2 minutes to remove the raw flour taste, which will help thicken the soup.
- Add Broth: Slowly pour in the vegetable or chicken broth while stirring constantly to prevent lumps. Bring the soup to a simmer and cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Add Cream and Soy Sauce: Reduce the heat to low and stir in the heavy cream and soy sauce if using. Simmer gently for 2–3 minutes until heated through, enriching the soup’s creaminess and flavor.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with chopped fresh parsley for a burst of freshness and color.
Notes
- For a smoother texture, use an immersion blender to blend part or all of the soup before serving.
- Substitute heavy cream with half-and-half or milk for a lighter version.
- Add cooked wild rice or barley to the soup for added texture and heartiness.
