Creamy Mushroom Soup

A rich, velvety mushroom soup made with a delicious blend of mushrooms, aromatic onion and garlic, and a creamy broth. It’s cozy, flavorful, and easy to prepare for a comforting lunch or dinner.

Ingredients

• 500 g (about 4 cups) mixed mushrooms, such as cremini, button, and shiitake, sliced
• 1 medium onion, finely chopped (about 150 g)
• 3 cloves garlic, minced (about 9 g)
• 4 cups (960 ml) vegetable or chicken broth
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup (240 ml) heavy cream
• 1 tsp dried thyme
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions

1. Sauté the mushrooms: Heat the olive oil and butter in a large pot over medium-high heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they are nicely browned and tender.
2. Add the aromatics: Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and thyme and cook for another 30 seconds.
3. Thicken the soup: Sprinkle the flour over the mushroom mixture and stir continuously for about 1 minute to cook out the raw flour taste.
4. Add the broth: Gradually pour in the broth while stirring to prevent lumps. Bring the mixture to a gentle simmer.
5. Simmer: Cook for about 15 minutes, allowing the mushrooms and flavors to develop.
6. Blend: For a smooth soup, carefully blend with an immersion blender until creamy. For more texture, blend only half of the soup and leave some mushroom pieces whole.
7. Add the cream: Stir in the heavy cream and simmer gently for another 3–5 minutes. Do not let the soup boil vigorously.
8. Season and serve: Add salt and black pepper to taste. Garnish with fresh parsley and a few sautéed mushroom slices.

Tip: For extra mushroom flavor, reserve a handful of the sautéed mushrooms and use them as a topping just before serving.