Go Back
Creamy Mushroom Soup - Image 2

Creamy Mushroom Soup

A rich and velvety creamy mushroom soup that's perfect for a cozy meal. This easy recipe is ready in just 45 minutes and uses simple, fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mushrooms sliced, preferably a mix of cremini and shiitake
  • 2 tbsp butter unsalted
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth low-sodium
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp thyme fresh, chopped

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large pot, melt the butter over medium heat. Add the onions and cook until they become translucent, about 5 minutes.
  2. Add the garlic and mushrooms, and cook until the mushrooms release their moisture and start to brown, about 10 minutes.
  3. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
  4. Slowly pour in the broth, stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 15 minutes.
  5. Stir in the heavy cream and thyme. Let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches. Serve hot.

Notes

Chef's Tips:
• For a lighter version, substitute half-and-half or milk for the heavy cream.
• Avoid over-blending to prevent the soup from becoming gluey.
• Serve with a drizzle of truffle oil for an extra touch of luxury.
Food Safety:
• Ensure the soup reaches a simmer to kill any potential bacteria from the mushrooms.
• Store leftovers in the refrigerator within two hours of cooking.