If you love mushrooms, this soup is pure comfort in a bowl. Silky, savory, and deeply flavored, this homemade creamy mushroom soup comes together in under an hour and tastes like something from a cozy little bistro.
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 pounds (about 700 g) mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes.
- Add the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms are golden and have released their liquid, 10 to 12 minutes.
- Stir in the thyme and flour and cook for 1 minute, stirring constantly.
- Pour in the broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Stir in the heavy cream and simmer gently for 5 more minutes. Do not let it boil.
- For a silkier soup, blend part of the soup with an immersion blender, leaving some mushroom pieces for texture.
- Season with salt and pepper. Ladle into warm bowls, garnish with parsley, and serve right away.
Creamy, cozy, and full of earthy mushroom flavor — this is one soup you will want to make again and again.
