Creamy Mushroom Soup
Rich and velvety mushroom soup made with garlic, herbs, and cream—simple ingredients, big flavor.
Servings
4 servings
Prep Time
10 minutes
Cook Time
25–30 minutes
Ingredients
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
450 g (1 lb) mushrooms (button, cremini, or mixed), sliced
1 tsp fresh thyme (or ½ tsp dried)
2 tbsp all-purpose flour
3 cups vegetable or chicken broth
1 cup heavy cream (or half-and-half)
Salt & black pepper, to taste
Optional add-ins:
½ tsp soy sauce or Worcestershire (extra umami)
Splash of white wine
1 tbsp chopped parsley
Parmesan for serving
Instructions
Sauté aromatics
In a large pot, heat butter and olive oil over medium heat.
Add onion and cook until soft, about 3–4 minutes.
Stir in garlic and cook 30 seconds until fragrant.
Cook mushrooms
Add mushrooms and thyme. Cook 8–10 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown.
Build the base
Sprinkle flour over the mushrooms and stir for 1 minute to remove the raw flour taste.
Add broth
Slowly pour in broth while stirring. Bring to a gentle simmer and cook 8–10 minutes, until slightly thickened.
Cream it up
Stir in heavy cream. Simmer gently for 5 minutes.
Season with salt, pepper, and optional soy/Worcestershire.
Blend (optional)
For a smooth soup, blend all or half using an immersion blender.
For a rustic texture, leave it chunky.