Description
This Cream of Mushroom Soup is a comforting, creamy, and flavorful dish made with fresh mushrooms, aromatic onions, and garlic, enriched with heavy cream for a velvety texture. It’s perfect as a starter or a light meal, featuring a beautiful balance of earthiness from mushrooms and a hint of thyme.
Ingredients
Scale
Mushrooms and Vegetables
- 1 pound Fresh mushrooms (such as cremini, button, or shiitake) – Clean and sliced to release their juices during cooking
- 1 medium Onion, finely chopped – Adds a sweet and aromatic base to the soup
- 2 cloves Garlic, minced – Introduces a subtle pungency that elevates the taste
Cooking & Flavoring
- 4 tablespoons Unsalted butter – Adds richness and helps in sautéing the vegetables
- 1 teaspoon Dried thyme – Complements the mushrooms beautifully
- Salt and pepper to taste – Essential for seasoning
Liquids
- 4 cups Vegetable broth – Serves as the soup’s base
- 1 cup Heavy cream – Creates a luscious and velvety texture
Garnish
- Fresh parsley or chives for garnish (optional) – Adds a pop of color and freshness
Instructions
- Prepare the Vegetables: Clean the mushrooms thoroughly using a damp paper towel and slice them into thin pieces. Chop the onion finely and mince the garlic cloves.
- Sauté Onions: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent, which will develop a sweet and aromatic base for the soup.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional 1-2 minutes to release its fragrant flavors.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for about 8-10 minutes until they have softened and released their juices, deepening the soup’s flavor.
- Season: Sprinkle in the dried thyme, salt, and pepper. Stir well to combine and enhance the mushroom aroma.
- Add Broth and Simmer: Pour in the vegetable broth and bring to a gentle simmer. Let it cook uncovered for about 15-20 minutes to meld all the flavors beautifully.
- Blend Soup: Using an immersion blender, carefully blend the soup until smooth and creamy, achieving a velvety texture.
- Finish with Cream: Return the blended soup to the pot, stir in the heavy cream, and heat through gently for 5 more minutes to combine flavors.
- Serve: Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley or chives for an added burst of freshness and color.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free alternative.
- For a chunkier texture, reserve some sautéed mushrooms before blending and stir them back in after blending.
- Fresh thyme can be used instead of dried thyme for a brighter herb flavor.
- Use a blender with caution when blending hot liquids to avoid burns.
- This soup pairs wonderfully with crusty bread or a light salad.
