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Creamy Mushroom Soup

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Creamy Mushroom Soup is a rich, velvety dish made with earthy mushrooms, garlic, onions, and a creamy base. It’s the perfect comforting meal for any time of year, with a balance of savory flavors and a silky texture.

Ingredients

2 tablespoons unsalted butter (or olive oil for dairy-free version)

1 medium onion, chopped

2 cloves garlic, minced

1 lb (16 oz) fresh mushrooms, sliced (button, cremini, or a mix)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

4 cups vegetable broth (or chicken broth)

1/2 cup heavy cream (or coconut milk for dairy-free version)

1 tablespoon flour (optional, for thickening)

1 tablespoon lemon juice (optional, for brightness)

Fresh parsley for garnish (optional)

Instructions

  1. In a large pot, melt the butter over medium heat. Add the onion and cook for 5-6 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
  2. Add mushrooms and cook for 8-10 minutes until golden brown and moisture is released.
  3. Stir in thyme, salt, and pepper. Cook for 1 more minute until fragrant.
  4. Pour in vegetable broth and bring to a simmer. Let cook for 10-15 minutes until the broth has reduced slightly and vegetables are tender.
  5. Blend the soup until smooth using an immersion blender or a regular blender (for a chunkier texture, blend part of the soup).
  6. Stir in the heavy cream (or coconut milk) and simmer for another 5-7 minutes to thicken.
  7. Taste and adjust seasoning with salt, pepper, or thyme as desired. Optionally, add lemon juice for brightness.
  8. Serve hot, garnished with fresh parsley, and enjoy with crusty bread or crackers.

Notes

For a dairy-free version, use coconut milk and olive oil instead of butter.

For extra creaminess, add more coconut milk or cream.

If you prefer a chunkier soup, skip the blending step or mash some of the vegetables.

Experiment with other herbs like rosemary or oregano for different flavors.

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