Description
This creamy mushroom soup is a comforting dish perfect for chilly days, featuring fresh mushrooms, aromatic onions, and garlic blended to a velvety texture. Finished with rich heavy cream and garnished with parsley, it’s a delightful meal served hot with crusty bread or a side salad.
Ingredients
Scale
- 1 pound fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by cleaning the mushrooms. Use a damp cloth to wipe them down instead of rinsing them under water to prevent sogginess. Slice them evenly.
- Chop the onion finely using a sharp knife for easier blending into the soup.
- Mince the garlic cloves by crushing them with the flat side of your knife first.
- In a large pot, heat the olive oil and 2 tablespoons of butter over medium heat.
- Once the butter has melted and starts to bubble, add the chopped onions. Sauté for about 5 minutes until translucent and fragrant.
- Add the minced garlic and sauté for an additional minute, being careful not to burn it.
- Add the sliced mushrooms to the pot and stir well. Cook for about 8-10 minutes until they release moisture and become tender.
- Pour in 4 cups of vegetable or chicken broth and stir in the dried thyme.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes.
- Blend the soup using an immersion blender or in batches with a regular blender until you reach your desired consistency.
- Stir in 1 cup of heavy cream and season with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes, adjusting the consistency with more broth or water if needed.
- Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Feel free to add other herbs or spices according to your taste preferences.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes