Description
This creamy mushroom soup recipe is the ultimate comfort food—warm, velvety, and loaded with savory mushroom flavor. It’s the kind of soup you can whip up in just over 30 minutes, making it perfect for weeknights when you’re craving something cozy but don’t want to spend hours in the kitchen.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced (use cremini, button, or a mix for depth)
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk (whole milk for creaminess, or coconut milk for vegan option)
- Salt and pepper, to taste
- Fresh thyme sprigs, for garnish
Tip: For a richer flavor, add a splash of white wine before the broth. It enhances the earthiness of the mushrooms beautifully.
Instructions
Step 1: Sauté the Aromatics
- Heat the butter and olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for one more minute until fragrant.
Step 2: Cook the Mushrooms
- Add the sliced mushrooms and let them cook until they release their juices and turn golden brown, about 8–10 minutes. Stir occasionally so they caramelize evenly.
Step 3: Make the Base
- Sprinkle the flour over the mushroom mixture and stir well to coat everything. Slowly pour in the broth while stirring continuously to prevent lumps. Bring to a gentle simmer.
Step 4: Finish the Soup
- Reduce the heat to low and stir in the milk. Let it simmer for another 5 minutes until the soup thickens slightly. Season generously with salt and black pepper.
Step 5: Garnish and Serve
- Ladle the soup into bowls, garnish with fresh thyme, and serve warm with crusty bread.
Notes
- Smooth or Chunky? For a silky soup, blend with an immersion blender. For a rustic style, leave it chunky.
- Vegan Option: Swap butter for olive oil and milk for coconut or almond milk.
- Make it hearty: Stir in cooked wild rice, quinoa, or small pasta shapes for added texture.
- Storage: Refrigerate up to 4 days in an airtight container or freeze for 2 months. Add a splash of broth or milk when reheating if it gets too thick.