Italian Mushroom Soup with Parmesan
Indulge in the comforting flavors of Italian Mushroom Soup with Parmesan, a rich and velvety soup perfect for cozy evenings. Bursting with umami from fresh mushrooms, fragrant garlic, and earthy thyme, this soup is elevated with the nutty creaminess of Parmesan cheese. Finished with a touch of cream and a drizzle of olive oil, it’s a hearty dish that’s simple yet elegant. Pair it with crusty bread or enjoy it on its own as a delightful appetizer or main course. This one-pot recipe is ideal for busy weeknights or special gatherings, making it a versatile addition to your recipe repertoire.
Recipe Tips and Tricks
- Use a mix of mushroom varieties like cremini, shiitake, and porcini for deeper flavor.
- Stir Parmesan rind into the soup while simmering for added depth.
- For a creamy texture, blend half the soup and mix it back.
- Adjust the seasoning after adding Parmesan to balance the saltiness.
- Garnish with fresh parsley or truffle oil for a gourmet touch.
Italian Mushroom Soup with Parmesan
Ingredients
Method
- Heat olive oil and butter in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent, about 5 minutes.
- Add mushrooms and thyme, cooking until softened and browned, 8–10 minutes.
- Pour in stock, bring to a boil, then reduce to a simmer. Cook for 15 minutes.
- Stir in cream and Parmesan. Simmer for 5 minutes, stirring until cheese melts.
- Season with salt and pepper to taste.
- Garnish with parsley and serve hot.
Notes
- For a dairy-free option, substitute cream with coconut milk and Parmesan with nutritional yeast.
- Use an immersion blender to achieve a smoother consistency if desired.
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