Description
This creamy mushroom soup offers a rich and comforting blend of sautéed mushrooms and onions simmered in a savory vegetable broth and finished with a touch of cream. Perfect as a warming appetizer or light meal, it balances earthy flavors with a smooth, velvety texture that is both satisfying and easy to prepare.
Ingredients
Scale
Main Ingredients
- 8 oz Mushrooms (mix of cremini and button)
- 1 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 4 cups Vegetable Broth (low-sodium)
- 1 cup Heavy Cream (or coconut milk for dairy-free)
- 2 tbsp Butter (for sautéing)
- 1 tsp Thyme (fresh or dried)
- Salt & Pepper (to taste)
Instructions
- Prepare the Vegetables: Start by cleaning and slicing the mushrooms. Finely chop the onion and mince the garlic cloves to have all ingredients ready for cooking.
- Sauté the Aromatics: In a large pot or saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 6-8 minutes until they release their moisture and become tender and browned, stirring occasionally.
- Add Herbs and Broth: Stir in the thyme, then pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to develop flavor.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches and puree until smooth, then return to the pot.
- Finish with Cream: Stir in the heavy cream or coconut milk, warming the soup gently over low heat without boiling. Season with salt and pepper to taste.
- Serve: Ladle the cream of mushroom soup into bowls and serve hot. Enjoy it with crusty bread or a light salad for a complete meal.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- Use fresh thyme for a brighter herb flavor or dried thyme for convenience.
- The soup can be stored in the refrigerator up to 3 days or frozen for up to 1 month.
- Adjust the thickness by adding more broth for a lighter soup or reducing the broth for a thicker consistency.
- For added texture, reserve some sautéed mushroom pieces before blending and stir them back into the soup.
