Description
This Mushroom Soup Creation is a quick and comforting recipe made with sautéed mushrooms, onions, garlic, broth, and cream. It’s rich, earthy, and perfect for a cozy meal in just over 30 minutes.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) cremini or button mushrooms, sliced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, melt the butter with olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the sliced mushrooms to the pot. Cook them, stirring occasionally, until they release their juices and turn golden brown, about 8 to 10 minutes. If a thicker soup is desired, sprinkle the flour over the mushrooms and stir well. Cook for 1 to 2 more minutes.
3. Pour in the broth and add the thyme. Let the soup come to a gentle simmer and cook for about 10 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth, or leave some mushrooms for texture. Stir in the heavy cream and gently warm through, being careful not to boil.
5. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or crackers.
Notes
For a dairy-free version, substitute olive oil for butter and use coconut cream instead of heavy cream.
If you prefer a chunkier soup, blend only half the mixture and leave the rest whole.
This soup can be made ahead and stored in the fridge for up to 3 days.
To freeze, cool completely and store in an airtight container for up to 2 months.
Reheat gently over the stove, adding a splash of broth if needed to loosen consistency.