Description
A comforting classic made with fresh mushrooms, onions, garlic, and a creamy broth that delivers rich, earthy flavor in every spoonful.
Ingredients
Scale
- 16 oz fresh mushrooms (such as cremini or button), sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tsp thyme (fresh or 1/2 tsp dried)
- Salt, to taste
- Black pepper, to taste
Instructions
- Clean and slice the mushrooms, then finely chop the onion and garlic.
- In a large pot, heat butter and olive oil over medium heat.
- Add the onions and garlic, cooking until softened and fragrant.
- Add the mushrooms and cook until they release moisture and begin to brown, about 8-10 minutes.
- Sprinkle in the flour and stir constantly for 1-2 minutes to eliminate the raw taste.
- Gradually pour in the broth, stirring to combine and break up any lumps.
- Add thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
- Lower the heat and stir in the milk and cream. Heat gently until warmed through—do not boil.
- Use an immersion blender for a smooth texture or leave chunky, depending on your preference.
- Taste and adjust seasoning before serving.
Notes
- Add a splash of white wine after cooking the mushrooms for deeper flavor.
- Use a mix of mushrooms like shiitake, oyster, or portobello for complexity.
- Top with sautéed mushroom slices and a drizzle of cream for presentation.
- Add cooked wild rice or barley for a hearty twist.
- Use coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 210
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg