Creamy Mushroom Soup
A comforting and creamy mushroom soup perfect for chilly days, filled with the rich aroma of sautéed mushrooms and thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 500g Fresh Mushrooms (champignon, shiitake, or porcini)
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 2 teaspoons Thyme (fresh) or 1 teaspoon (dried)
- 4 cups Vegetable or Chicken Broth
- 1 cup Heavy Cream
- Salt and Pepper, to taste
- 2 tablespoons Olive Oil or Butter
- Optional Garnish: Chopped chives or croutons
Instructions
- Prepare the mushrooms by cleaning them with a damp cloth and slicing them about ¼ inch thick.
- Sauté the onions and garlic in olive oil or butter over medium heat for about 5 minutes until the onions are translucent, then cook for another 1-2 minutes after adding the minced garlic.
- Cook the sliced mushrooms in the pot for about 8-10 minutes until they release their moisture and become tender.
- Add the broth and thyme to the mixture, bring to a gentle boil, then reduce to simmer for about 15 minutes.
- Blend the soup until smooth using an immersion blender or transferring it to a countertop blender.
- Finish by stirring in the heavy cream, warming through, and seasoning with salt and pepper.
- Serve in bowls and garnish with chopped chives or croutons.
Notes
For a healthier option, use low-fat cream or a plant-based cream. Feel free to experiment with different types of mushrooms for more flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: mushroom soup, creamy soup, comfort food, vegetarian soup, fall recipes