Creamy Mushroom Soup (Printable)

Silky mushroom and cream soup with garlic and thyme, browned mushrooms for deep flavor - perfect with crusty bread.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz fresh mushrooms (button or cremini), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy & Liquids

04 - 2 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - 3 cups vegetable broth
07 - ¾ cup + 1½ tablespoons heavy cream

→ Spices & Seasonings

08 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tablespoon chopped fresh parsley (for garnish, optional)

# Steps:

01 - Melt butter with olive oil in a large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
02 - Add the minced garlic and sliced mushrooms to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are deeply browned and most of their released moisture has evaporated.
03 - Stir in the dried thyme, salt, and black pepper, coating the mushrooms evenly.
04 - Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer gently for 15 minutes to develop the flavors.
05 - For a smoother, creamier consistency, use an immersion blender to purée the soup to your preferred texture. Skip this step if you prefer a chunky, rustic soup.
06 - Stir in the heavy cream and heat gently over low for 2 to 3 minutes. Do not let it boil. Taste and adjust the salt and pepper as needed.
07 - Ladle the soup into warm bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or garlic toast on the side.

# Expert Tips:

01 -
  • The earthy depth from browning the mushrooms properly is the kind of flavor that makes people close their eyes when they take the first spoonful.
  • It comes together in about forty minutes with ingredients you probably already have, which makes it the most reliable comfort food in my rotation.
02 -
  • Crowding the mushrooms in the pot is the fastest way to end up with a watery soup instead of a deeply flavored one, so cook them in batches if your pot is not wide enough.
  • Adding the cream over high heat can cause it to break and separate, so keep the heat low and gentle once it goes in.
03 -
  • Do not stir the mushrooms constantly once they hit the pan, because letting them sit undisturbed is what creates the deep golden brown crust that gives this soup its backbone.
  • If you want a restaurant quality finish, reserve a few perfectly browned mushroom slices before adding the broth and use them as a garnish on top of each bowl.

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