Description
Enjoy a rich and velvety creamy mushroom soup made with fresh mushrooms, onions, and heavy cream. Perfect for cozy nights or as a delightful starter, this comforting dish is easy to prepare and full of flavor.
Ingredients
Scale
- 1 pound fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Clean the mushrooms with a damp paper towel and slice them evenly.
- Finely chop the onion, and if sensitive to fumes, chill it in the fridge before chopping.
- Mince the garlic cloves by crushing them first for easier peeling.
- In a large pot or Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat.
- Add the chopped onions and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sauté for an additional minute.
- Add the sliced mushrooms and cook for 10-12 minutes until tender and moisture is released.
- Sprinkle in dried thyme, salt, and pepper, stirring to combine.
- Pour in the broth and bring to a gentle boil. Reduce heat and let it simmer for 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency, leaving some chunks for texture if preferred. Alternatively, blend in batches using a countertop blender.
- Return the pot to low heat and stir in the remaining 2 tablespoons of butter and the heavy cream.
- Taste and adjust seasoning as needed, then heat through for another 5 minutes.
- Ladle the soup into bowls, garnishing with fresh parsley. Optionally, drizzle more cream or add sautéed mushrooms on top. Serve with crusty bread or a side salad.
Notes
- For leftovers, cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on the stove over low heat, adding broth or water if it thickens too much.
- For longer storage, freeze the soup for up to 3 months, leaving space in the container for expansion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes