Description
This Decadent and Creamy Mushroom Soup is a comforting, rich, and velvety dish perfect for any season. Made with sautéed cremini mushrooms, buttery onions, garlic, and a touch of thyme, this soup is thickened with flour and finished with heavy cream, creating a luscious texture that’s sure to satisfy your taste buds. Garnished with fresh parsley, it’s an elegant yet easy-to-make soup ideal for a cozy meal.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Thickening and Seasoning
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touch
- 1/2 cup heavy cream
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Base: In a medium saucepan or Dutch oven over medium heat, melt the butter. Add the finely chopped onion and sliced mushrooms. Cook for about 7-8 minutes, stirring occasionally until the vegetables are softened and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and all-purpose flour. Cook continuously for 1 minute, allowing the flour to combine thoroughly and slightly toast to enhance flavor.
- Incorporate Broth and Seasoning: Gradually pour in the low-sodium vegetable or chicken broth while stirring. Add the dried thyme, salt, and black pepper. Bring the mixture to a low simmer, stirring often, and let it thicken for 5-10 minutes.
- Finish with Cream: Stir in the heavy cream and keep cooking on a very low simmer, stirring occasionally for 2-3 minutes until the soup achieves a creamy and desired consistency.
- Final Seasoning and Serve: Remove the soup from heat. Taste and adjust the salt and pepper if necessary. Serve hot and garnish with chopped fresh parsley if desired.
Notes
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or cashew cream.
- Use low-sodium broth to better control salt levels.
- You can blend the soup partially or fully for a smoother texture if preferred.
- This soup pairs wonderfully with crusty bread or a fresh green salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
