Description
Creamy Mushroom Soup with decadent flavors from fresh mushrooms, butter, and cream. A comforting crowd-pleaser perfect for cold nights!
Ingredients
Scale
- 1½ pounds (680g) mixed mushrooms (cremini, button, and shiitake work beautifully)
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) olive oil
- 1 medium onion (about 1 cup/150g), finely diced
- 3 cloves garlic (15g), minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ¼ cup (60ml) dry white wine (optional)
- 3 tablespoons (24g) all-purpose flour
- 4 cups (950ml) vegetable or chicken broth
- 1 cup (240ml) heavy cream
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Mushrooms Clean your mushrooms by gently wiping with a damp paper towel—never submerge them as they absorb water. Remove tough stems from shiitakes and slice all mushrooms evenly, about ¼-inch thick. Don’t slice them too thinly as they’ll shrink considerably during cooking. Set aside a few sliced mushrooms for garnishing if desired.
- Step 2: Build the Flavor Base Heat butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the butter stops foaming, add onions and cook for 3-4 minutes until translucent. Add garlic and thyme, cooking for another 30 seconds until fragrant. Your kitchen should be filling with an irresistible aroma at this point.
- Step 3: Sauté the Mushrooms Add mushrooms to the pot (working in batches if necessary) and cook until they release their moisture and begin to brown, about 8-10 minutes. This is where patience pays off! Season with salt and pepper, which helps extract moisture. You’ll notice the mushrooms shrink and develop a beautiful golden color as their flavor concentrates.
- Step 4: Deglaze and Thicken Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot—these contain tremendous flavor! Let the wine reduce by half, then sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates the foundation for your Creamy Mushroom Soup’s perfect texture.
- Step 5: Simmer to Perfection Gradually whisk in the broth, ensuring no lumps form. Add the bay leaf, bring to a gentle simmer, and cook for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally to prevent sticking. The aroma should be deeply mushroomy and incredibly inviting.
- Step 6: Blend and Finish Remove the bay leaf. For a smoother soup, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer about half the soup to a blender, purée until smooth, then return it to the pot. Stir in the heavy cream, warming gently without boiling. Adjust seasoning to taste. Your Creamy Mushroom Soup is ready to serve, garnished with reserved sautéed mushrooms and fresh thyme.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg