Creamy Mushroom Soup
A heartwarming, creamy soup filled with the rich flavors of mushrooms and aromatic herbs, perfect for cozy gatherings.
Ingredients
Main Ingredients
- 1 pound fresh mushrooms (button, cremini, or a mix) Feel free to use dried mushrooms; just rehydrate them!
- 4 tablespoons unsalted butter For rich flavor.
- 2-3 cloves garlic, minced Roasted garlic can be used for extra flavor.
- 1 medium onion, finely chopped Shallots work beautifully too.
- 4 cups vegetable broth Chicken broth works as a substitute.
- 1 cup heavy cream For a lighter version, use half-and-half or Greek yogurt.
- to taste thyme, fresh or dried Rosemary or sage can be delightful alternatives.
- to taste salt
- to taste black pepper
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onions, cooking until they’re translucent, about 5 minutes.
- Stir in the minced garlic, allowing it to sizzle for about a minute until fragrant.
Cooking
- Toss in the mushrooms, stirring occasionally until they’re golden brown and have released their moisture, about 7-10 minutes.
- Pour in the vegetable broth and add thyme, letting the flavors mingle on a gentle simmer for about 10 minutes.
- Blend the soup using an immersion blender or a countertop blender until smooth.
- Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Heat gently until the soup is hot, not boiling.
Notes
Feel free to experiment with flavors by adding white wine or soy sauce, and switch up the veggies or herbs as desired. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.