Description
This creamy mushroom soup recipe combines fresh mushrooms, aromatic thyme, and a smooth blend of cream and vegetable broth to create a comforting and flavorful soup. Perfect as a starter or light meal, this vegetarian soup is rich, velvety, and easy to prepare on the stovetop in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh mushrooms, sliced (a mix of cremini and button mushrooms works well)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Heat Butter and Oil: In a large pot, melt the butter and olive oil over medium heat to create a flavorful base for the soup.
- Sauté Onion: Add the chopped onion to the pot and cook for 3–4 minutes until it becomes soft and translucent, releasing its sweetness.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
- Cook Mushrooms and Thyme: Add the sliced mushrooms and thyme to the pot, cooking for 7–8 minutes. The mushrooms will release their moisture and begin to brown, enhancing the soup’s depth of flavor.
- Incorporate Flour: Sprinkle the flour evenly over the mushroom mixture and stir thoroughly to coat all ingredients. Cook for 1 minute to eliminate the raw flour taste.
- Add Vegetable Broth: Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Bring the soup to a gentle simmer.
- Simmer Soup: Let the soup simmer for 10 minutes, allowing flavors to meld and the broth to thicken slightly.
- Stir in Cream: Reduce the heat to low and stir in the heavy cream. Continue simmering gently for another 5 minutes until the soup achieves a rich, creamy consistency.
- Season and Garnish: Season the soup with salt and pepper to taste. Garnish with chopped parsley if desired for a fresh, colorful finish.
- Serve Warm: Ladle the creamy mushroom soup into bowls and serve immediately to enjoy its comforting warmth.
Notes
- For a smoother texture, blend part or all of the soup using an immersion blender before serving.
- Substitute coconut milk or cashew cream for a dairy-free version of this soup.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding a splash of white wine after cooking the mushrooms can enhance the flavor.
