Creamy Mushroom Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1½ pounds (680 g) mushrooms, sliced (cremini, button, or a mix)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups (960 ml) chicken or vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 cup (240 ml) heavy cream
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
2. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and become golden brown.
3. Stir in the onion and cook for 4–5 minutes, until softened.
4. Add the garlic and cook for 30 seconds, until fragrant.
5. Sprinkle the flour over the mushroom mixture and stir for 1–2 minutes to cook out the raw flour taste.
6. Gradually whisk in the broth until smooth.
7. Stir in the thyme, salt, and black pepper. Bring to a gentle simmer and cook for 15 minutes.
8. For a smoother soup, blend half or all of the soup with an immersion blender or in batches using a countertop blender.
9. Return the soup to low heat and stir in the heavy cream and Parmesan cheese (if using). Heat gently for 2–3 minutes without boiling.
10. Garnish with fresh parsley and serve warm.

Serving Suggestions

• Crusty artisan bread
• Grilled cheese sandwich
• Garlic bread
• Mixed green salad
• Roasted vegetables

Tips

• A mix of mushrooms such as cremini, shiitake, and button mushrooms creates a richer flavor.
• For a lighter version, substitute half-and-half for the heavy cream.
• Add a splash of dry white wine after cooking the mushrooms for extra depth of flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently over low heat to prevent the cream from separating.