Mushroom Soup (Printable)
Earthy, creamy mushroom soup with sautéed mushrooms, thyme, and cream, perfect starter for chilly evenings.
# What You'll Need:
→ Vegetables
01 - 1.1 lb fresh mushrooms (button or cremini), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Liquids
04 - 2 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 3 cups vegetable broth
07 - 0.85 cup heavy cream
→ Spices & Seasonings
08 - 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tbsp chopped fresh parsley (for garnish)
# How-To Steps:
01 - Melt butter with olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until translucent and softened, about 3 to 4 minutes.
02 - Add minced garlic and sliced mushrooms to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are deeply browned and their released moisture has nearly evaporated.
03 - Stir in dried thyme, salt, and black pepper, coating the mushrooms evenly with the seasonings.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and let the soup simmer gently for 15 minutes to allow the flavors to meld.
05 - For a smoother, creamier texture, use an immersion blender to puree the soup directly in the pot to your preferred consistency. Skip this step if you prefer a chunky soup.
06 - Stir in the heavy cream and warm gently over low heat for 2 to 3 minutes. Do not boil. Taste and adjust salt and pepper as needed.
07 - Ladle the hot soup into serving bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or garlic toast alongside.
# Expert Advice:
01 -
- The earthy depth from browned mushrooms tastes like you spent hours on something that takes forty minutes.
- It freezes beautifully, so you can double the batch and have comfort food ready any night of the week.
02 -
- Do not rush the mushroom browning step because crowded wet mushrooms turn soggy and bland instead of golden and intense.
- Adding the cream at the very end over low heat keeps it from breaking or curdling in the soup.
03 -
- Salt the mushrooms only after they have browned because salting too early draws out moisture and prevents that gorgeous caramelization.
- A tiny pinch of nutmeg stirred in with the cream is a restaurant secret that makes the flavor sing without anyone quite knowing why.