Description
This Creamy Mushroom Soup is a comforting and savory dish made with a blend of white button and cremini mushrooms, simmered with aromatic herbs and finished with a touch of cream for richness. Perfect as a starter or light meal, it combines earthy mushroom flavors with the smooth texture of blended soup, garnished with fresh herbs and a drizzle of olive oil or cream.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Mushrooms
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
Flavorings and Liquids
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves (plus more for garnish)
Finishing Touches
- ½ cup heavy cream or creme fraîche (optional, plus more for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Onions and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and stir occasionally for 5 minutes until they soften. Then add the remaining mushrooms and cook for another 5 minutes.
- Add Garlic and Liquids: Stir in the grated garlic, then pour in the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the mixture simmer gently for 15 minutes to develop the flavors.
- Blend the Soup: Allow the soup to cool for a few minutes. Transfer two-thirds of the soup to a blender and blend until smooth, creating a creamy base.
- Combine and Finish Cooking: Pour the blended soup back into the pot with the remaining chunky soup and stir to combine. If using, add the heavy cream and cook for an additional 2 minutes on low heat to warm the soup and cook off the raw cream taste. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with a drizzle of extra olive oil and/or cream, chopped fresh parsley, and sprigs of thyme for a beautiful finish.
Notes
- This soup can be made with or without heavy cream depending on your preference for richness or intense mushroom flavor.
- Using tamari instead of soy sauce keeps the soup gluten-free and adds a savory depth.
- For a vegan version, replace butter with more olive oil and use a nondairy cream alternative.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- For added texture, reserve some sautéed mushroom slices to garnish the top before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
