Creamy Mushroom Soup Recipe
What You’ll Need:
½ cup butter
1 small onion, minced
¼ cup olive oil
1 lb mushrooms (any variety—portobello, cremini, button, etc.), sliced
2 cloves garlic, minced
½ tsp dried thyme or 1 tsp fresh thyme
Salt and pepper to taste
3 cups chicken or vegetable stock
1 ½ cups heavy cream (you can also use half-and-half)
1 tbsp all-purpose flour (optional, for thickening)
Fresh parsley for garnish (optional)
Instructions:
1. Start with the base: In a large saucepan, melt the olive oil and butter over medium heat. Add the sliced mushrooms and cook, stirring often, for about 8-10 minutes until the mushrooms brown and start releasing their juices.
2. Add the aromatics: Add the minced onion to the pan and sauté for about 5 minutes, until softened. Stir in the garlic and thyme, and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
3. Optional thickening (Roux): If you like your soup a little thicker, sprinkle the flour into the pan and whisk constantly for 1-2 minutes. This will help thicken the soup later.
4. Add the broth: Slowly pour in the chicken or vegetable stock, stirring well. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes to let the flavors meld together.
5. Blend (optional): For a smoother texture, you can use an immersion blender directly in the pot, or carefully transfer some of the soup to a blender. Blend until smooth, then return to the pot.
6. Finish with cream: Slowly stir in the heavy cream (or half-and-half) over low heat, making sure it doesn’t boil. Taste and adjust the seasoning with more salt and pepper, if needed.
7. Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
This creamy, velvety mushroom soup is perfect for cozy evenings. Enjoy every spoonful!
