Step-by-Step Instructions
- Melt butter and olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add minced garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes. Stir in the dried thyme.
- Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
- Carefully use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend longer; for a chunkier texture, blend less. Alternatively, transfer the soup in batches to a stand blender (vent the lid and cover with a towel) and blend until smooth, then return to the pot.
- Stir in the heavy cream, salt, and black pepper. Heat gently for a few more minutes until warmed through, but do not boil after adding the cream.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh chopped parsley or chives.
Full Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds mixed mushrooms (cremini, button, shiitake), sliced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley or chives, chopped, for garnish
Shopping List
Produce
- 1 large yellow onion
- 2 cloves garlic
- 1.5 pounds mixed mushrooms (cremini, button, shiitake)
- Fresh parsley or chives
Dairy & Eggs
- 2 tablespoons unsalted butter
- 1 cup heavy cream
Pantry
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Immersion blender (or stand blender)
- Whisk
- Ladle
- Measuring cups and spoons
Variations & Serving Ideas
Present this magnificent homemade creamy mushroom soup piping hot in your favorite bowls, elevating its visual appeal with a delicate drizzle of créme fraîche or a generous sprinkle of freshly chopped chives or parsley. For the ultimate comforting experience, serve it alongside thick slices of crusty artisan bread, perfect for soaking up every last drop, or perhaps a homemade grilled cheese sandwich for a delightful combination. It also complements a light, peppery arugula salad beautifully, creating a balanced and satisfying meal. Any delightful leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, adding a splash of extra broth or water if the soup has thickened during chilling, ensuring it returns to its perfect consistency.
We hope this Homemade Creamy Mushroom Soup not only fills your kitchen with incredible aromas but also your hearts with the pure joy of homemade cooking. This recipe is a testament to how simple ingredients can create something truly spectacular and comforting. We encourage you to make it your own, perhaps by experimenting with different mushroom varieties or a secret splash of wine! Please share your experiences, tips, and personal touches in the comments below – we absolutely love hearing from you. Happy cooking and enjoy every delicious spoonful! #HealthyMushroomSoupIdeas #MushroomSoupCreamy #EarthyMushroomSoupIdeas #AutumnMushroomSoupIdeas #SoupRecipesMushroom #MushroomsSoupRecipes #MushroomSoupRecipesHealthy #ElegantMushroomSoupRecipe #MushroomSoupRecipeInspiration
