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Velvety Creamy Mushroom Soup

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A comforting classic mushroom soup that is rich, creamy, and velvety smooth, perfect for chilly days or as a starter for any meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 1/2 pound white button mushrooms, sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/4 cup dry white wine (optional)
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • Chopped fresh parsley, for garnish

Instructions

  1. In a large pot, heat butter and olive oil over medium heat until melted and hot.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the sliced mushrooms and cook until they release their moisture and become tender, about 10 minutes.
  5. Pour in the white wine (if using) and cook until mostly evaporated, about 3 minutes.
  6. Sprinkle the flour over the mushrooms and stir well to coat, cooking for 2 minutes to remove the raw flour taste.
  7. Slowly add the vegetable broth while stirring to avoid lumps.
  8. Add the fresh thyme leaves and bring the mixture to a simmer. Cook for 15 minutes to blend flavors.
  9. Remove from heat and use an immersion blender to puree the soup until smooth and velvety. Alternatively, carefully transfer to a blender in batches.
  10. Return the soup to low heat, stir in the heavy cream, and season with salt and pepper to taste.
  11. Heat through but do not boil. Adjust seasoning if needed.
  12. Serve hot, garnished with chopped fresh parsley.

Notes

For an extra depth of flavor, use a mix of wild mushrooms. If you prefer a thicker soup, reduce the broth slightly before blending. This soup can be made ahead and reheated gently.

Nutrition

Find it online: https://www.rapidrecipes.blog/velvety-creamy-mushroom-soup/