Description
This decadent and creamy mushroom soup is a comforting, velvety dish perfect for a cozy meal. Made with sautéed cremini mushrooms, onions, and garlic, thickened with a roux and enriched with heavy cream, it delivers deep earthy flavors and a smooth texture. Ideal as a starter or a light main course, this soup is easy to prepare in about 30 minutes and serves four.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Thickening & Seasoning
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 1/2 cup heavy cream
- Chopped fresh parsley (optional, for garnish)
Instructions
- Sauté the Vegetables: In a medium saucepan or Dutch oven over medium heat, melt the butter. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the vegetables are softened and mushrooms have released their moisture, about 7-8 minutes.
- Add Garlic and Flour: Stir in the minced garlic and sprinkle the flour over the mixture. Continuously stir for about 1 minute to cook off the raw flour taste and to combine everything into a roux.
- Add Broth and Seasonings: Gradually pour in the vegetable or chicken broth while stirring to prevent lumps. Add the dried thyme, salt, and black pepper. Bring the mixture to a low simmer, stirring frequently until the soup thickens, about 5-10 minutes.
- Incorporate Cream: Lower the heat to very low and stir in the heavy cream. Continue stirring and simmer gently for 2-3 minutes until the soup reaches your preferred creamy consistency.
- Final Seasoning and Serve: Remove the soup from heat. Taste and adjust seasoning as necessary. Serve hot, optionally garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- You can substitute cremini mushrooms with white button or shiitake mushrooms for different flavor profiles.
- For a vegan version, replace butter with olive oil, heavy cream with coconut cream or cashew cream, and use vegetable broth.
- To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Adjust the thickness by varying the amount of flour or simmer time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
