Creamy Mushroom Soup (Printable)
Silky mushroom soup with browned cremini, thyme, and cream — a comforting starter for cool evenings.
# What You’ll Need:
→ Vegetables
01 - 1 lb 1.6 oz 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 plus 2 tbsp vegetable broth
07 - ¾ cup plus 1 tbsp 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, optional)
# Directions:
01 - Melt butter with olive oil in a large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
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 most of their released moisture has evaporated.
03 - Stir in the dried thyme, salt, and black pepper, coating the mushrooms evenly and allowing the herbs to bloom for about 30 seconds.
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 develop the flavors.
05 - For a smoother, creamier texture, use an immersion blender to puree the soup directly in the pot until you reach your preferred consistency. Leave it partially chunky if you prefer more texture.
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 individual bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or garlic toast on the side.
# Expert Suggestions:
01 -
- It transforms a handful of humble ingredients into a soup that tastes like it came from a bistro with linen napkins and a hefty bill.
- The texture is entirely up to you, chunky and rustic or silky smooth, and either way it reheats beautifully for lunch the next day.
02 -
- Mushrooms release a surprising amount of water as they cook so do not add extra liquid until that moisture has mostly evaporated or your soup will be thin and watery.
- Adding the cream at the very end over low heat preserves its richness and prevents it from curdling or separating in the pot.
03 -
- Slice your mushrooms roughly the same thickness so they cook evenly and you do not end up with a mix of mushy and rubbery pieces in the same spoonful.
- Toast a slice of sourdough, rub it with a raw garlic clove, and float it on top of each bowl for the easiest and most impressive garnish you will ever make.