Creamy Mushroom Soup
This creamy mushroom soup is rich, velvety, and packed with earthy flavors. Simple to make with everyday ingredients, it’s the perfect cozy comfort food for any season.
Ingredients
- 1 lb 450g fresh mushrooms (use a mix for deeper flavor)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare all ingredients: clean and slice mushrooms, chop onion, and mince garlic.
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté for 2-3 minutes until translucent.
- Add mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and most moisture has evaporated.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- Using an immersion blender, partially blend the soup to your desired consistency, leaving some mushroom pieces intact.
- Stir in the heavy cream and thyme. Season with salt and pepper to taste. Simmer for another 5-10 minutes until slightly thickened.
- Ladle soup into bowls, garnish with fresh parsley, and serve hot.
Notes
For extra depth, add a splash of white wine before adding the broth. Substitute part of the heavy cream with unsweetened almond milk for a lighter version. Add wild rice or barley for a heartier variation. Store leftovers in the refrigerator for 3-4 days; reheat gently and add a splash of broth if needed.
