Description
This creamy mushroom soup is a rich, flavorful dish made with a mix of fresh mushrooms, garlic, onion, and herbs. It’s blended to a velvety texture and can be served as a comforting main or a hearty appetizer.
Ingredients
- 1 TBSP butter or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms (baby bella or white button), sliced
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Salt and pepper to taste
- 2 TBSP all-purpose flour
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free/vegan)
Instructions
- Heat butter or oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
- Add garlic and mushrooms, cooking until mushrooms are browned and their liquid has evaporated, about 10-12 minutes.
- Season with thyme, salt, and pepper, then sprinkle flour over the mushroom mixture and stir to combine.
- Slowly add the broth while stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 10 minutes.
- Turn off the heat. Use an immersion blender to partially or fully blend the soup to your desired consistency (or carefully transfer to a blender in batches).
- Stir in heavy cream (or coconut milk) and adjust seasoning if needed. Reheat gently if necessary.
- Serve hot, garnished with fresh herbs or a swirl of cream if desired.
Notes
- Use a mix of mushrooms for extra depth of flavor.
- Soup thickens as it sits; add a splash of broth when reheating.
- To make vegan, use olive oil and coconut milk.
- Great as a starter or a light main with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
