A warm bowl of creamy mushroom soup is the ultimate comfort food. This rich and velvety soup is packed with umami flavors, making it both satisfying and nourishing. Made with earthy mushrooms, heavy cream, and a hint of garlic, this easy-to-make dish is perfect as a starter or a main course. Pair it with crusty bread or a fresh salad for a complete meal. This recipe is versatile, elegant, and ideal for any occasion.
Ingredients
- 1 lb (450g) mushrooms, sliced (button, cremini, or a mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme (or fresh, if preferred)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Add the Broth and Seasoning: Pour in the broth, add the thyme, and season with salt and pepper. Bring the mixture to a simmer and cook for another 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be sure to allow it to cool slightly before blending if using a countertop blender.
- Add the Cream: Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream. Bring to a gentle simmer, and adjust seasoning with salt and pepper if necessary.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread on the side.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 250 kcal per serving
