Creamy Mushroom Soup
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 lb mushrooms, sliced (cremini, white, and shiitake work beautifully)
1/4 cup all-purpose flour
4 cups vegetable or chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme (optional)
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
1. Build the flavor base
In a large heavy-bottomed pot, heat the butter and olive oil over medium heat. Once the butter melts and begins to foam slightly, add the finely chopped onion. Cook for about 4–5 minutes until soft and translucent. Stir occasionally so it doesn’t brown. Add the minced garlic and cook for another 30 seconds, just until fragrant.
2. Sauté the mushrooms
Add the sliced mushrooms to the pot. At first, they may seem like a lot, but they will shrink as they cook. Stir well to coat them in the butter mixture. Cook for 8–10 minutes, allowing the mushrooms to release their moisture and begin to brown. This step is key for deep, rich flavor. Add thyme, salt, and pepper.
3. Create the creamy base
Sprinkle the flour evenly over the mushroom mixture. Stir continuously for 1–2 minutes to cook out the raw flour taste. Gradually pour in the broth, stirring constantly to prevent lumps. Bring the soup to a gentle simmer and cook for about 10 minutes, until slightly thickened.
4. Blend for smoothness (optional)
For a silky texture, use an immersion blender to partially or fully blend the soup. If you prefer a chunkier, rustic feel, skip this step.
5. Finish with cream
Stir in the heavy cream and simmer gently for another 3–5 minutes. Taste and adjust seasoning as needed.
Serve & Enjoy
Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or toasted sourdough for the ultimate comfort meal.
Rich, creamy, and full of earthy mushroom goodness — this soup feels like a warm hug in a bowl.