Description
A comforting, velvety soup made with a mix of fresh mushrooms, herbs, and a creamy broth. Perfect for cozy nights or as a starter for elegant dinners.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb fresh mushrooms (cremini, white button, or a mix), sliced
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and cook until they release moisture and begin to brown, about 10–12 minutes.
- Sprinkle flour over mushrooms and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in broth while stirring to prevent lumps.
- Add thyme, salt, and pepper. Simmer for 10 minutes to develop flavor.
- Stir in milk and heavy cream. Bring to a gentle simmer and cook for another 5 minutes.
- Optional: Use an immersion blender to partially or fully blend the soup for a smoother texture.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- Use wild mushrooms for deeper flavor.
- Add a splash of white wine after cooking mushrooms for an elegant touch.
- Stir in grated Parmesan for extra richness.
- Replace cream with coconut milk for a dairy-free option.
- Add cooked rice or small pasta for a heartier soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg