creamy mushroom soup
This creamy mushroom soup is a comforting and rich dish, perfect for a chilly day. Made with fresh mushrooms and aromatic ingredients, it's a great starter or a light meal served with crusty bread.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 blender (optional)
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces fresh mushrooms, sliced such as cremini or button mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms. Cook for another 7-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Stir in the dried thyme, salt, and black pepper. Cook for an additional minute to allow the flavors to meld.
- Pour in the broth and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for 15 minutes.
- If you prefer a smoother texture, use a blender to puree the soup until desired consistency. You can blend all of it or a portion, depending on your preference.
- Return the soup to the pot over low heat. Stir in the heavy cream and heat until warmed through, about 5 minutes.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding a splash of white wine when cooking the mushrooms.
This soup can easily be made vegetarian by using vegetable broth.
Leftovers can be refrigerated for up to 3 days; reheat on the stove.