This rich and creamy mushroom soup is a comforting dish, perfect for a chilly day or as a satisfying starter to any meal. The earthy flavors of mushrooms are complemented by a smooth and velvety broth, making this soup a classic favorite!

Mushroom soup is a classic comfort food that combines the deep umami flavor of mushrooms with a creamy, velvety texture. It’s easy to prepare, and you can make it as creamy as you like. The soup can be enjoyed as a light meal or paired with a hearty sandwich for a satisfying lunch.

Ingredients:

  • 1 lb fresh mushrooms (cremini, button, or a mix), sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 tablespoon butter
  • 1 teaspoon thyme (fresh or dried)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon flour (optional, for thickening)
  • Fresh parsley or thyme for garnish (optional)

Instructions:

  1. Sauté the vegetables:
    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent. Add the garlic and cook for another minute until fragrant.
  2. Cook the mushrooms:
    Add the sliced mushrooms to the pot and cook for 6-8 minutes, stirring occasionally, until the mushrooms have released their moisture and become golden brown. Season with a pinch of salt, pepper, and thyme.
  3. Make the soup base:
    If you prefer a thicker soup, sprinkle the flour over the mushrooms and cook for an additional 2 minutes, stirring to coat the vegetables. This will help thicken the soup later. If you want a thinner soup, you can skip this step.
  4. Add the broth and simmer:
    Pour in the vegetable or chicken broth and add the bay leaf. Stir to combine. Bring the mixture to a simmer, reduce the heat, and let it cook uncovered for 15-20 minutes, allowing the flavors to meld together.
  5. Blend the soup:
    Remove the bay leaf. For a smooth soup, use an immersion blender directly in the pot to blend the soup until it’s creamy and smooth. Alternatively, you can transfer the soup in batches to a blender (let it cool slightly before blending). If you prefer a chunky soup, you can leave it partially blended or blend only half.
  6. Add the cream:
    Return the soup to a gentle simmer and stir in the heavy cream. Cook for another 5 minutes, allowing the soup to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
  7. Serve:
    Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve hot with crusty bread for dipping.

Nutrition (per serving, based on 4 servings):

  • Calories: 220 kcal
  • Protein: 4g
  • Carbohydrates: 14g
  • Fat: 16g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 700mg

This Creamy Mushroom Soup is packed with flavor and has a smooth, satisfying texture. The combination of mushrooms, broth, and cream makes it a comforting and warming dish that’s perfect for any time of year. Enjoy it as a stand-alone meal or as a starter to a larger meal!