🍄 Creamy Mushroom Soup

A velvety, savory soup made with deeply browned mushrooms, garlic, and herbs, finished with cream for a luxurious texture. Perfect as a starter or a comforting main with crusty bread.

🧾 Ingredients (Serves 4)

Main Ingredients

• 1 lb (450 g) mushrooms, sliced (button, cremini, or a mix)

• 2 tbsp butter or olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

Soup Base

• 3 cups vegetable or chicken broth

• 1 cup heavy cream (or half-and-half)

• 2 tbsp flour (or cornstarch for gluten-free)

Seasoning

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 1 tsp dried thyme (or fresh)

Optional Add-Ins

• ¼ cup grated Parmesan

• Fresh parsley or thyme for garnish

• A splash of white wine (optional)

👩‍🍳 Instructions

1. Sauté the Mushrooms

Heat butter or oil in a pot over medium-high heat.

Add mushrooms in a single layer.
Cook without stirring for 3–4 minutes to brown deeply.
Stir and continue cooking until all moisture evaporates.

➡️ This step creates deep, earthy flavor.

2. Build the Flavor

Lower heat to medium.

• Add onion and cook until soft

• Stir in garlic and cook 30 seconds

• Sprinkle in flour and stir for 1 minute

(Optional: Add white wine and simmer 1 minute.)

3. Simmer the Soup

Slowly pour in broth while stirring.

Add thyme, salt, and pepper.
Simmer gently 10–15 minutes.

4. Blend (Optional)

For smooth soup:

• Blend all or half the soup using an immersion blender

For chunky soup:

• Skip blending

5. Add Cream & Finish

Lower heat.
Stir in cream and Parmesan (if using).
Heat gently—do not boil.

Taste and adjust seasoning.

🍽️ What It Tastes Like

• Texture: Creamy, silky, comforting

• Flavor: Rich, earthy, savory

• Aroma: Garlic, mushrooms, herbs

❓ Q & A

Q: Can I make this soup vegan?

Yes.

• Use olive oil instead of butter

• Replace cream with coconut milk or cashew cream

• Use vegetable broth

Q: What mushrooms work best?

Cremini or a mix (shiitake, button, portobello) give the best depth.

Q: How do I make it thicker?

• Blend more of the soup

• Add a little extra flour or cornstarch slurry

Q: Can I make it ahead?

Yes. Flavor improves overnight. Store in the fridge up to 4 days.

Q: Can I freeze creamy mushroom soup?

Yes, but dairy may separate slightly. Stir well when reheating.

Q: What can I serve with it?

• Crusty bread or garlic toast

• Grilled cheese

• Simple salad