Mushroom cream soup is a rich and creamy blend of sautéed mushrooms, fresh cream, and fragrant herbs. This indulgent, velvety soup is perfect for a comforting meal or as a sophisticated starter for any occasion.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 500g (1 lb) mushrooms (use a mix of cremini, white button, or portobello), sliced
- 2 tbsp flour (optional, for thickening)
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or milk
- Salt and pepper to taste
- 1 tsp thyme (fresh or dried)
- 2 tbsp parsley, chopped (for garnish)
- A splash of lemon juice or 2 tbsp white wine (optional, for extra flavor)
Instructions for making mushroom cream soup
- Sauté the Aromatics:
- Heat butter and olive oil in a large pot over medium heat.
- Add chopped onions and cook until softened, about 3-4 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the pot and sauté until they release their liquid and become golden brown, about 8-10 minutes.
- Thicken (optional):
- If you prefer a thicker soup, sprinkle in the flour and stir for a minute to coat the mushrooms.
- Add Broth:
- Pour in the broth and bring the mixture to a simmer. Cook for about 10-15 minutes to let the flavors combine.
- Blend the Soup:
- Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender and blend until smooth.
- Add Cream:
- Stir in the cream or milk, and season with salt, pepper, and thyme. Simmer for another 5 minutes without boiling.
- Final Touches:
- Add a splash of lemon juice or white wine for brightness, if desired.
- Taste and adjust the seasoning.
- Serve:
- Garnish with fresh parsley and serve hot with crusty bread.
Enjoy your rich and creamy mushroom soup!