Classic Creamy Mushroom Soup Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound mushrooms, cleaned and sliced (white or baby bella mushrooms work well)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Chopped parsley or radish sprouts, for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
- Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Increase the heat to medium-high, add the sliced mushrooms, and cook until they are soft and browned, about 10 minutes.
- Pour in the vegetable broth, add the thyme sprigs and bay leaf, and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 10 minutes.
- Remove the thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches to puree.
- Stir in the heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley or radish sprouts.
Tips
- For an extra flavor boost, consider sautéing a few slices of bacon and using the fat to cook the onions and mushrooms.
- If you prefer a thinner soup, adjust by adding more broth or reducing the amount of cream.
- For a vegan version, use plant-based butter and cream, and be sure to check that your vegetable broth is vegan-friendly.
Enjoy your homemade creamy mushroom soup with a slice of crusty bread on the side!