Description
This creamy mushroom soup is a quick, comforting, and luxurious dish made with simple ingredients in just 30 minutes. Rich with sautéed mushrooms, garlic, and cream, it’s perfect for chilly evenings or as a cozy starter for any meal.
Ingredients
- 16 oz fresh mushrooms (button, cremini, or baby bella), sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
- 2 tbsp all-purpose flour
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup heavy cream
- Salt and black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
- 2 tbsp dry sherry (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Wipe mushrooms clean and slice thinly. Dice the onion and mince the garlic. If using fresh thyme, strip leaves from stems.
- In a large soup pot or Dutch oven, melt butter with olive oil over medium-high heat. Add sliced mushrooms in a single layer. Let cook undisturbed for 2-3 minutes to brown, then stir and cook another 4-5 minutes until golden and most moisture has evaporated. Work in batches if needed.
- Reduce heat to medium. Add diced onion and cook, stirring, for about 2 minutes until softened. Add minced garlic and thyme; cook another 1 minute, being careful not to brown the garlic.
- Pour in dry sherry (if using), scraping up any brown bits from the bottom. Let it bubble for 1 minute. If skipping sherry, add a splash of broth to deglaze.
- Sprinkle flour over the veggies. Stir constantly for about 1 minute to cook out the raw flour taste.
- Gradually pour in vegetable broth, stirring to avoid lumps. Bring to a gentle simmer. Reduce heat and cook uncovered for about 10 minutes, letting flavors meld. Simmer longer for a thicker soup, or add more broth if too thick.
- Use an immersion blender to puree about half the soup in the pot for a creamy base, leaving some mushrooms chunky. Alternatively, transfer half to a blender, puree, and return to the pot.
- Lower the heat and pour in heavy cream. Stir gently and heat until just warmed through (do not boil). Taste and adjust salt and pepper as needed.
- Ladle soup into bowls. Garnish with chopped fresh parsley or a swirl of cream if desired. Serve hot with crusty bread.
Notes
For a dairy-free or vegan version, use vegan butter or olive oil and substitute heavy cream with coconut cream or cashew cream. For gluten-free, use a 1:1 gluten-free flour blend or a cornstarch slurry. Use a mix of mushrooms for deeper flavor. Add a splash of lemon juice or soy sauce at the end for brightness. Soup thickens as it sits; thin with broth if needed. Freezes well (best before adding cream).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 170
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 2
- Protein: 4
Keywords: creamy mushroom soup, homemade mushroom soup, easy mushroom soup, vegetarian soup, comfort food, quick soup, fall recipes, winter recipes, weeknight dinner, gluten-free option