Here’s a rich and comforting Creamy Mushroom Soup recipe—velvety, earthy, and perfect as a starter or main 🍄🥣
Creamy Mushroom Soup (Serves 4)
Ingredients
- 500 g (1 lb) mushrooms (button, cremini, or a mix), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter or olive oil
- 3 tbsp all-purpose flour
- 4 cups (1 liter) vegetable or chicken stock
- 1 cup (240 ml) heavy cream or milk
- 1 tsp thyme (fresh or dried)
- Salt & pepper, to taste
- Optional garnish: parsley, chives, or a drizzle of cream
Instructions
- Sauté vegetables
- Heat butter or oil in a large pot over medium heat.
- Sauté onions until soft, 3–4 minutes.
- Add garlic and mushrooms; cook 5–7 minutes until mushrooms release their moisture and begin to brown.
- Make the roux
- Sprinkle flour over mushrooms and stir well. Cook 1–2 minutes to remove raw flour taste.
- Add stock
- Slowly pour in stock while stirring to avoid lumps.
- Add thyme, salt, and pepper.
- Bring to a gentle simmer for 10–15 minutes.
- Blend the soup (optional)
- For a smooth soup, use an immersion blender or regular blender until creamy.
- If you prefer chunky, leave some mushrooms whole.
- Add cream
- Stir in heavy cream and heat gently (do not boil).
- Taste and adjust seasoning.
- Serve
- Garnish with parsley, chives, or a swirl of cream.
- Serve with crusty bread or croutons.
Tips
- Brown mushrooms well for deeper flavor
- Don’t boil after adding cream to prevent curdling
- Use a mix of mushrooms for a richer, earthier taste
Variations
- Garlic & thyme: Increase garlic and fresh thyme for a fragrant twist
- Cheesy mushroom soup: Stir in ½ cup grated Parmesan
- Vegan: Use coconut cream and vegetable stock instead of dairy
I can also give a quick 20-minute version that’s ultra-creamy and doesn’t require a roux if you want.
Do you want me to do that?
