Creamy Mushroom Soup Recipe

Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 30 minutes

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 500g (1 pound) fresh mushrooms (a mix of cremini, button, or shiitake), sliced
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 4 cups (1 liter) vegetable or chicken stock
• 1 cup (240 ml) heavy cream (or milk for a lighter option)
• 2 tablespoons all-purpose flour (optional, for thickening)
• Salt and pepper, to taste
• Chopped parsley or thyme, for garnish

Instructions

1. Sauté the Base:
   • Heat the butter and olive oil in a large pot over medium heat.
   • Add the onions and cook until soft and translucent (about 5 minutes).
   • Stir in the garlic and cook for another 1-2 minutes.
2. Cook the Mushrooms:
   • Add the sliced mushrooms and thyme to the pot. Cook until the mushrooms release their juices and begin to brown (about 8-10 minutes).
3. Make the Base Creamy:
   • Sprinkle the flour over the mushrooms and stir well to coat. (Skip this step if you prefer a lighter, thinner soup.)
   • Gradually pour in the stock while stirring to avoid lumps. Bring to a gentle boil, then reduce to a simmer.
4. Simmer and Blend:
   • Let the soup simmer for 15 minutes to develop flavors. Remove thyme sprigs if using fresh.
   • For a smoother texture, use an immersion blender to puree the soup partially, or blend half the mixture in a blender. Leave some mushroom chunks for texture.
5. Add Cream:
   • Stir in the cream and season with salt and pepper to taste. Heat gently (do not boil).
6. Serve:
   • Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve with crusty bread or croutons.

Tips:

• Add a splash of dry white wine after cooking the mushrooms for extra depth.
• For a vegan version, substitute butter with vegan margarine, cream with coconut milk, and stock with vegetable broth.