Description
This Creamy Mushroom Soup is rich, flavorful, and deeply comforting. Fresh mushrooms are sautéed with onion, garlic, and thyme, then simmered in a creamy broth for a delicious homemade soup.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 1/2 pounds (750g) fresh mushrooms (cremini or white button), sliced
- 4 teaspoons fresh thyme leaves, divided
- 6 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1–2 teaspoons salt (or to taste)
- 1/2 – 1 teaspoon cracked black pepper (or to taste)
- 1 cup heavy cream
- Chopped fresh parsley, for garnish (optional)
- Extra fresh thyme leaves, for garnish (optional)
Instructions
- Sauté Onions and Garlic: Heat the butter and olive oil together in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is melted. Add the diced onions and sauté for 2-3 minutes, until they begin to soften. Add the minced garlic and cook for about 1 minute more, stirring constantly, until fragrant.
- Cook Mushrooms: Add the sliced mushrooms and 2 teaspoons of the fresh thyme leaves to the pot. Cook, stirring occasionally, for about 5 minutes, or until the mushrooms have released their liquid and started to brown.
- Make Roux: Sprinkle the flour evenly over the cooked mushrooms and vegetables. Stir well to combine, coating the mushrooms. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
- Add Broth and Season: Gradually pour in the chicken broth (or vegetable broth), whisking constantly to prevent lumps. Season with 1-2 teaspoons of salt and 1/2-1 teaspoon of pepper (adjust to your taste).
- Simmer: Bring the soup to a simmer. Reduce the heat to low-medium, cover the pot, and allow the soup to simmer gently for 10-15 minutes, stirring occasionally, until the soup has thickened slightly and the flavors have melded.
- Add Cream: Reduce the heat to low. Stir in the heavy cream. Allow the soup to heat through gently. Do not let it boil rapidly after adding the cream.
- Finish and Serve: Stir in the chopped fresh parsley (if using) and the remaining 2 teaspoons of fresh thyme leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve the creamy mushroom soup hot, garnished with extra parsley or thyme if desired.
Notes
- Mushrooms: Cremini (baby bella) mushrooms provide deeper flavor, but white button mushrooms work well too. Clean mushrooms by wiping with a damp cloth, not rinsing.
- Thyme: Fresh thyme adds the best flavor. If substituting dried thyme, use about 1/3 the amount (roughly 1 1/4 teaspoons total).
- Broth: Low-sodium broth allows better control over the saltiness. Vegetable broth can be used for a vegetarian version.
- Cream: Heavy cream provides the richest texture. Half-and-half can be substituted for a lighter soup.
- Blending (Optional): For a smoother soup, you can use an immersion blender to partially or fully blend the soup before serving. If blending, stir in the cream and remaining herbs after blending.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.