Description
Creamy Mushroom Soup is a velvety, comforting dish made with earthy mushrooms, garlic, onions, fresh thyme, and cream. It’s rich and flavorful without being heavy—perfect for weeknights, elegant enough for entertaining, and always satisfying when served with crusty bread or a fresh salad.
Ingredients
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1 lb (450 g) fresh mushrooms (cremini and button)
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1 medium onion, finely chopped
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4 garlic cloves, minced
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2 tbsp (30 g) unsalted butter (or olive oil)
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4 cups (950 ml) vegetable broth
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1 cup (240 ml) heavy cream (or coconut milk for dairy-free)
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1 tsp (1 g) fresh thyme leaves (or ½ tsp dried thyme)
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Salt and pepper, to taste
Instructions
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In a large pot, melt butter over medium heat. Add onion and sauté 5 minutes until translucent.
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Stir in garlic and cook 1 minute until fragrant.
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Add mushrooms, season with salt and pepper, and cook 8–10 minutes until softened and reduced in volume.
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Pour in vegetable broth, stir, and simmer gently for 15 minutes.
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Blend with an immersion blender until smooth, or leave some chunks for texture.
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Return to low heat, stir in cream, and simmer 2 minutes.
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Add thyme, taste, adjust seasoning, and serve hot.
Notes
Cremini and button mushrooms are great, but adding shiitake or portobello deepens flavor.
Let mushrooms fully release their juices for best caramelization.
For dairy-free, use coconut milk instead of cream.
Blend fully for silky texture, or leave chunks for a rustic style.
Soup may look “muddy” after blending—don’t worry, flavor is what counts.
If freezing, omit cream and stir it in after reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American