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Classic Creamy Mushroom Soup
Kathie Clane

Classic Creamy Mushroom Soup

Rich, creamy mushroom soup made with fresh mushrooms, garlic, thyme, and a touch of cream—perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Serves
Course: Uncategorized
Cuisine: American
Calories: 336
Ingredients Method Notes

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
  • 1/2 cup white wine optional
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried thyme
  • Salt and pepper to taste

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add onions and garlic, cooking until softened.
  2. Add mushrooms and thyme, cooking until the mushrooms release their moisture and become tender, about 10 minutes.
  3. Pour in the white wine (if using) and let it reduce by half, about 3 minutes.
  4. Add broth, salt, and pepper, bring to a simmer, and cook for 10 minutes.
  5. Use an immersion blender to puree the soup to your desired consistency (or blend in batches in a regular blender).
  6. Stir in the heavy cream and heat through. Adjust seasoning, and serve hot.

Notes

For a lighter version, reduce the amount of cream and increase the broth. Add fresh herbs like parsley for garnish.