Creamy Mushroom Soup (Printable)
Velvety mushroom soup with thyme, garlic and cream—earthy, comforting, ready in 40 minutes.
# What You'll 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, optional)
# 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, about 3 to 4 minutes, stirring occasionally.
02 - Add 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.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and let the soup simmer gently for 15 minutes to allow the flavors to meld.
05 - For a creamier, smoother texture, use an immersion blender to purée the soup directly in the pot to your desired consistency. Skip this step if you prefer a rustic, chunky soup.
06 - Stir in the heavy cream and heat gently over low for 2 to 3 minutes. Do not let the soup come to a boil after adding the cream. Taste and adjust salt and pepper as needed.
07 - Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or garlic toast on the side.
# Expert Advice:
01 -
- The earthy depth from browning the mushrooms properly creates a flavor that feels like it took hours, not thirty minutes.
- It freezes beautifully, so you can double the batch and have a warm meal waiting on your laziest evenings.
02 -
- If you add too much liquid before the mushrooms have browned properly, you will end up with soup that tastes like dishwater rather than something rich and satisfying.
- A splash of white wine deglazed into the mushrooms right after they finish browning adds an unexpected layer of complexity that people will not be able to identify but will absolutely notice.
03 -
- Salt your mushrooms only after they have browned, because salting early draws out moisture and they will steam instead of caramelizing.
- Toasting a pinch of extra dried thyme in the hot butter for a few seconds before adding anything else wakes up the essential oils and makes the herb taste fresher than it has any right to.