This classic creamy mushroom soup is a comforting and rich dish that combines earthy mushrooms with velvety cream and a hint of garlic. Perfect for a chilly day, it offers a warm, smooth texture, packed with the deep flavors of sautéed mushrooms and onions. The addition of thyme and a splash of white wine enhances the soup’s complexity, while a touch of cream adds that luxurious finish. Serve it with a slice of crusty bread for a complete, satisfying meal. Easy to prepare yet elegant enough for special occasions, this soup is sure to become a family favorite.
Recipe Tips and Tricks:
- Use a mix of mushroom varieties (like cremini, shiitake, or portobello) for a depth of flavor.
- For a richer soup, replace part of the cream with whole milk.
- If you want a smoother texture, blend the soup before adding cream.
Classic Creamy Mushroom Soup
Ingredients
- 1 lb 450g fresh mushrooms (a mix of cremini, shiitake, and white button is ideal)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 4 cups vegetable broth or chicken broth
- ½ cup white wine optional
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions and garlic, cooking until softened.
- Add mushrooms and thyme, cooking until the mushrooms release their moisture and become tender, about 10 minutes.
- Pour in the white wine (if using) and let it reduce by half, about 3 minutes.
- Add broth, salt, and pepper, bring to a simmer, and cook for 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency (or blend in batches in a regular blender).
- Stir in the heavy cream and heat through. Adjust seasoning, and serve hot.
Notes
Dish Gallery
Please share this Classic Creamy Mushroom Soup with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Zucchini and Mushroom Frittata