Creamy Mushroom Soup

 A warm bowl of creamy mushroom soup is the perfect comfort food. Rich, velvety, and bursting with umami flavors, this soup is both satisfying and nourishing. With earthy mushrooms, cream, and a hint of garlic, it’s an easy yet elegant dish that can be served as a starter or a main. Plus, it’s incredibly versatile—pair it with crusty bread or serve it alongside your favorite salad for a complete meal.

Ingredients

1 lb (450g) mushrooms, sliced (button, cremini, or a mix)

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons unsalted butter

2 tablespoons olive oil

4 cups vegetable or chicken broth

1 cup heavy cream

1/2 teaspoon dried thyme (or fresh, if preferred)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Directions

Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.

Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.

Add the Broth and Seasoning: Pour in the broth, add the thyme, and season with salt and pepper. Bring the mixture to a simmer and cook for another 10-15 minutes to allow the flavors to meld.

Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be sure to allow it to cool slightly before blending if using a countertop blender.

Add the Cream: Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream. Bring to a gentle simmer, and adjust seasoning with salt and pepper if necessary.

Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread on the side.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 250 kcal per serving