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Creamy Mushroom Soup

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This easy mushroom soup recipe is creamy, comforting, and delicious with a rich, savory mushroom flavor. It can be made with or without cream.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound white button mushrooms, stemmed and sliced
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 2 garlic cloves, grated
  • ¼ cup dry white wine
  • 3 cups vegetable broth
  • 1 tablespoon tamari
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • ½ cup heavy cream or creme fraîche, optional, plus more for serving
  • Chopped fresh parsley, for garnish

Instructions

  1. Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly.
  2. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened.
  3. Add the remaining mushrooms and cook for another 5 minutes.
  4. Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
  5. Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
  6. Stir the blended soup back into the pot with the chunky soup.
  7. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
  8. Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.

Notes

For a richer soup, add heavy cream or crème fraîche at the end. Use a mix of mushroom varieties for deeper flavor. Garnish with fresh herbs and a drizzle of olive oil for an elegant finish.

Nutrition

Find it online: https://www.receipster.com/creamy-mushroom-soup/

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