Creamy Mushroom Soup
A cozy and comforting soup that captures earthy mushroom flavors with a creamy finish, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound mixed mushrooms (cremini, shiitake, button), sliced earthy depth from variety.
- 3 tablespoons unsalted butter or olive oil butter for richness, oil for dairy-free.
- 1 medium onion, finely chopped brings sweetness and texture.
- 3 cloves garlic, minced fragrant lift; roast extra for mellow sweetness.
- 3 tablespoons all-purpose flour thickens gently; use gluten-free flour if needed.
- 4 cups vegetable or chicken broth chicken gives extra richness; vegetable keeps it vegetarian.
- 1 cup whole milk or half-and-half swap with oat milk for dairy-free creaminess.
- 1/2 cup sour cream or Greek yogurt use Greek yogurt instead for a lighter option.
- 1 teaspoon fresh thyme leaves, chopped rosemary or sage works too.
- Salt and freshly ground black pepper, to taste taste as you go.
- splash sherry or white wine (optional) brightens the soup.
- Chopped parsley or chives for garnish fresh, green finish.
Instructions
Preparation
- Heat the butter or oil in a large pot over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, about 6 minutes.
- Add the garlic and half the thyme. Sauté for 1 minute until fragrant — be careful not to let it burn.
- Increase heat to medium-high. Add mushrooms in batches to avoid crowding; let them sear and brown, stirring occasionally, until their juices evaporate and they develop golden edges, about 6–8 minutes.
- Sprinkle the flour over the mushrooms and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste.
- Slowly pour in the broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat. Let the soup simmer for 10 minutes.
- Stir in the milk or half-and-half and heat until warmed through, but do not boil.
- Remove from heat and use an immersion blender for a slightly textured soup, or transfer half to a blender for a smoother finish, then return to the pot.
- Whisk in the sour cream or Greek yogurt until smooth. Adjust salt and pepper.
- Garnish with parsley or chives and the remaining thyme. Serve hot.
Notes
For variations, finish with truffle oil, add crispy bacon on top, or stir in cheese for extra flavor. Store in the refrigerator for up to 4 days or freeze for up to 3 months.