Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Mushroom Soup

Ingredients

1 lb (450 g) fresh mushrooms, sliced (button, cremini, or a mix)

1 tbsp olive oil

1 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

3 cups chicken or vegetable broth

1 cup heavy cream or half-and-half

Salt and pepper, to taste

Fresh parsley or thyme, for garnish

Instructions

Prepare the Base: In a large pot, heat the olive oil and butter over medium heat until the butter melts.

Sauté the Aromatics: Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.

Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and begin to brown, about 7-10 minutes.

Simmer the Soup: Pour in the broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.

Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, leave some mushroom pieces unblended.

Add Creaminess: Stir in the heavy cream and season with salt and pepper to taste. Heat through but avoid boiling, to keep the cream smooth.

Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve hot.

  • Author: Marsha