Description
This creamy mushroom soup is a comforting blend of fresh mushrooms, onions, and garlic, finished with rich heavy cream. Perfect for chilly days, it’s smooth, flavorful, and garnished with fresh parsley for a delightful presentation.
Ingredients
Scale
- 1 pound fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 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
- In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pot and cook for 8-10 minutes until they release moisture and are browned.
- Pour in the broth and add dried thyme. Stir and bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a countertop blender in batches. Return the blended soup to the pot.
- Stir in the heavy cream for a rich texture. Adjust with half-and-half or milk if desired.
- Taste and season with salt and pepper as needed.
- Allow the soup to heat on low for another 5 minutes, stirring occasionally.
- Ladle into bowls, garnish with chopped parsley, and drizzle with extra cream if desired.
- Serve with crusty bread or a light salad for a complete meal.
Notes
- Storing Leftovers: Cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Freezing the Soup: Freeze in containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- If you like a bit of heat, consider adding a dash of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes