Creamy Mushroom Soup
A creamy, savory mushroom soup made with fresh mushrooms, garlic, and thyme, enriched with heavy cream for a silky texture. It’s the perfect bowl of comfort, with optional wine for added depth.
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 1 tablespoon olive oil
- 1 lb mushrooms cremini, button, or portobello, sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon all-purpose flour optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: A splash of white wine or sherry
Instructions
- In a large pot, heat butter and olive oil.
- Sauté onion until translucent. Add garlic and thyme, cook 1–2 minutes.
- Add mushrooms and cook until browned. Deglaze with wine if desired.
- (Optional) Stir in flour and cook 2 minutes to thicken.
- Add broth and simmer 10–15 minutes.
- Blend with immersion blender or standard blender (optional).
- See full steps with tips & photos → https://wimpysdiner.net/creamy-mushroom-soup/
Notes
- Make Ahead: This soup can be stored in the fridge for up to 3 days or frozen for up to 1 month. Reheat before serving.
- Flavor Boost: Add a bit of truffle oil or grated Parmesan cheese for extra depth of flavor.
- Dairy-Free Option: Use coconut cream or a dairy-free alternative if you prefer a dairy-free version.