Creamy Mushroom Soup (Print Version)
Silky mushroom soup with browned mushrooms, thyme and cream — ready in 40 minutes, serves four.
# What You Need:
→ Vegetables
01 - 1 lb 2 oz fresh mushrooms (button or cremini), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Liquids
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - 3 cups vegetable broth
07 - ¾ cup plus 1½ tablespoons heavy cream
→ Spices & Seasonings
08 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
09 - Kosher salt, to taste
10 - Freshly ground black pepper, to taste
11 - 1 tablespoon fresh parsley, chopped (for garnish)
# Directions:
01 - Melt the butter with olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent and softened, 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, a generous pinch of salt, and freshly ground black pepper until evenly distributed throughout the mushroom mixture.
04 - Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and let the soup simmer uncovered for 15 minutes, allowing the flavors to meld together.
05 - For a silky, smooth texture, use an immersion blender to purée the soup directly in the pot until you reach your preferred consistency. For a rustic version, leave the soup chunky or blend only half of it.
06 - Stir in the heavy cream and warm gently over low heat for 2 to 3 minutes. Do not let it come to a boil. Taste and adjust the salt and pepper as needed.
07 - Ladle the hot soup into warmed bowls and garnish with freshly chopped parsley. Serve immediately alongside crusty bread or garlic toast.
# Expert Tips:
01 -
- This soup tastes like it simmered all day but only takes forty minutes from start to finish.
- The combination of butter and olive oil creates a richness that feels indulgent without being heavy.
02 -
- Do not rush the mushroom browning step because that is where all the deep savory flavor develops.
- Adding the cream at the very end and never boiling it afterward prevents the soup from breaking or turning grainy.
03 -
- Salt the mushrooms only after they have browned because salting too early draws out moisture and steams them instead of searing them.
- To make this vegan, swap the butter for more olive oil and use full fat coconut cream instead of heavy cream for equally luxurious results.