Description
A creamy, comforting mushroom soup made with sautéed mushrooms, onions, garlic, and fresh thyme, simmered in vegetable or chicken broth and finished with heavy cream or coconut milk. Perfect for a cozy meal with optional garnishes like fresh herbs or croutons.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil or butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) mushrooms (such as cremini, button, or a mix), sliced
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons flour (for thickening)
- 1/4 cup dry white wine (optional)
- Salt and pepper to taste
Optional Garnish
- Fresh parsley
- Fresh thyme
- Croutons
Instructions
- Sauté onion and garlic: Heat olive oil or butter in a large pot over medium heat. Add finely chopped onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Cook mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Add white wine (optional): Pour in dry white wine if using and let it simmer for 2-3 minutes to cook off the alcohol and deglaze the pot, scraping up browned bits for extra flavor.
- Add thyme and broth: Stir in fresh thyme and pour in vegetable or chicken broth. Bring to a simmer, cover, and cook for about 10 minutes to let the flavors meld together.
- Thicken soup: In a small bowl, mix flour with a bit of broth or water to make a smooth paste. Stir this paste into the soup and simmer for another 3-5 minutes until slightly thickened.
- Blend soup for smoothness: Use an immersion blender to puree some or all of the soup directly in the pot for desired smoothness. Alternatively, transfer part of the soup to a blender, blend until smooth, and return it to the pot.
- Add cream and season: Lower the heat and stir in the heavy cream or coconut milk. Season with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley, thyme, or croutons if desired.
Notes
- Use a mix of mushroom varieties for deeper flavor.
- White wine adds complexity but can be omitted for a non-alcoholic version.
- To make vegan, use coconut milk and vegetable broth and substitute butter with olive oil.
- Adjust thickness by adding more broth or flour slurry to your preference.
- Immersion blender makes blending easier, but a regular blender works too—blend carefully with hot liquids.
