Description
A rich and velvety cream of mushroom soup made with fresh mushrooms, aromatics, and a smooth cream base. This comforting soup is perfect for a cozy meal and garnished with fresh parsley for a burst of color and flavor.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, sliced (cremini, button, or a mix)
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat Butter and Oil: Melt the butter with the olive oil in a large pot over medium heat to create a flavorful base for the soup.
- Sauté Onions: Add the finely chopped onion and cook for 3–4 minutes until softened and translucent, which develops sweetness and flavor.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Cook Mushrooms: Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and start to brown, enhancing the umami taste.
- Make Roux: Sprinkle in the all-purpose flour while stirring constantly for 1–2 minutes to cook off the raw flour taste and create a roux that will thicken the soup.
- Add Broth: Slowly whisk in the vegetable or chicken broth, making sure to avoid lumps and achieve a smooth consistency.
- Simmer Soup: Bring the mixture to a gentle simmer and cook for 10–12 minutes, stirring occasionally until the soup slightly thickens.
- Add Cream and Seasoning: Stir in the heavy cream and thyme leaves, then season with salt and pepper according to taste.
- Heat Through: Let the soup heat through for 2–3 minutes, being careful not to bring it to a boil after adding the cream to prevent curdling.
- Serve and Garnish: Serve the soup hot, garnished with freshly chopped parsley to add a fresh and vibrant finishing touch.
Notes
- Use a mix of mushrooms (cremini, button, shiitake) for added depth of flavor.
- Substitute heavy cream with half-and-half for a lighter soup.
- For a vegan version, use plant-based butter, non-dairy milk, and vegetable broth.
- Do not boil the soup after adding cream to avoid curdling.
- Soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
