Creamy Mushroom Soup
A cozy and velvety creamy mushroom soup that warms both the body and soul.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups mushrooms (button, cremini, or shiitake), chopped
- 2 tablespoons butter (or olive oil for dairy-free)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/3 teaspoon dried thyme)
- 4 cups vegetable broth (or mushroom broth)
- 1 cup heavy cream (or coconut milk for dairy-free)
- Salt and pepper to taste
Instructions
- Sauté the butter in a large pot over medium heat. Once shimmering, add the chopped onions.
- Add minced garlic and fresh thyme to the pot. Cook for another minute until fragrant.
- Cook the mushrooms, sautéing for 5-7 minutes until they’re golden and moisture has evaporated.
- Pour in the vegetable broth and stir. Bring to a gentle simmer for about 10 minutes, allowing the flavors to meld together.
- Blend the soup until smooth and creamy using an immersion blender.
- Finish by returning the blended soup to the pot, and slowly pour in the heavy cream over low heat. Stir and heat for 2-3 minutes.
- Serve ladling the creamy mushroom soup into bowls, optionally topping with a drizzle of cream or fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on low to avoid curdling the cream. Can freeze before adding the cream.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: mushroom soup, creamy soup, comfort food