This Creamy Mushroom Soup is a rich, velvety, and indulgent dish that’s perfect for mushroom lovers. With a combination of sautéed mushrooms, onions, garlic, and a touch of cream, this soup offers a deep, earthy flavor that feels both luxurious and comforting. It’s simple to make and can be served as a starter for a dinner party or as a warming meal on its own. The blend of mushrooms gives the soup layers of flavor, while the cream provides the signature smooth and creamy texture.

Ingredients:

  • 1 lb (450g) mixed mushrooms (such as cremini, button, and shiitake), sliced
  • 2 tbsp unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups (1L) vegetable broth (or chicken broth for non-vegetarian version)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1/2 cup heavy cream
  • 1 tbsp all-purpose flour (optional, for thickening)
  • 1 tbsp fresh parsley, chopped (optional, for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions:

  1. Sauté the Mushrooms: In a large pot, heat the butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become browned, about 8–10 minutes. Stir occasionally to avoid burning.
  2. Add the Onions and Garlic: Add the chopped onion to the pot and cook for another 4–5 minutes, until the onion softens. Then, add the minced garlic and cook for an additional 1–2 minutes, until fragrant.
  3. Add the Broth and Herbs: Pour in the vegetable broth, and stir in the thyme, salt, and pepper. Bring the mixture to a simmer, and cook for about 10–15 minutes, allowing the flavors to meld together.
  4. Blend the Soup (Optional): If you prefer a smooth texture, use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender. For a chunkier texture, blend only half of the soup and leave the rest as is.
  5. Add the Cream: If you like your soup extra creamy, stir in the heavy cream. Let the soup simmer for a few more minutes, stirring occasionally. If you prefer a thicker soup, you can mix the flour with a bit of water to form a slurry and stir it into the soup.
  6. Taste and Adjust: Taste the soup and adjust the seasoning with additional salt, pepper, or thyme if desired.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese if desired. Serve hot with some crusty bread.

Nutrition (per serving, based on 6 servings):

  • Calories: 220–250 kcal
  • Protein: 5–6g
  • Carbohydrates: 10–12g
  • Fat: 18–20g
  • Saturated Fat: 10–12g
  • Fiber: 2–3g
  • Sugar: 4–5g
  • Sodium: 700–800mg

This soup is creamy and comforting, with a good balance of fats and fiber from the mushrooms