Description
This decadent and creamy mushroom soup is a comforting classic that’s rich in flavor and easy to make in just 30 minutes. Featuring sautéed cremini mushrooms, aromatic garlic and thyme, and finished with smooth heavy cream, it’s perfect as a warming starter or light meal for mushroom lovers.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- Chopped fresh parsley (optional, for garnish)
Instructions
- Sauté the Vegetables: In a medium saucepan or Dutch oven over medium heat, melt the butter. Add the finely chopped yellow onion and sliced cremini mushrooms, cooking until they soften and release their moisture, about 7 to 8 minutes. Stir occasionally to prevent sticking and promote even cooking.
- Add Garlic and Flour: Stir in the minced garlic and all-purpose flour, cooking and stirring continuously for 1 minute to combine the flavors and form a roux that will help thicken the soup.
- Add Broth and Seasonings: Gradually pour in the low-sodium vegetable or chicken broth while stirring to avoid lumps. Add dried thyme, salt, and black pepper. Bring the mixture to a low simmer, stirring frequently, and let it cook until the soup thickens, about 5 to 10 minutes.
- Incorporate Heavy Cream: Stir in the heavy cream, then continue to cook the soup at a very low simmer, stirring gently for 2 to 3 more minutes. This will enrich the soup and achieve the desired creamy consistency.
- Final Seasoning and Serve: Remove the soup from heat, taste, and adjust seasoning if needed with extra salt or pepper. Serve hot, garnished with chopped fresh parsley if desired for a fresh, herbal note.
Notes
- Use cremini mushrooms for a deeper flavor, but button mushrooms can be substituted.
- For a thicker soup, let it simmer a bit longer before adding the cream.
- If you prefer a smoother texture, blend the soup partially or fully before adding the cream.
- Vegetable broth keeps it vegetarian; chicken broth adds extra depth but is not vegetarian.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
