Description
This Decadent and Creamy Mushroom Soup is a comforting and flavorful dish that combines sautéed cremini mushrooms, onions, and garlic with a rich, creamy base. Perfect for a cozy meal, this soup is thickened with flour and enhanced with herbs and heavy cream, served hot and optionally garnished with fresh parsley.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- Chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Vegetables: In a medium saucepan or Dutch oven over medium heat, melt the butter. Add the finely chopped yellow onion and sliced cremini mushrooms, cooking until softened and fragrant, about 7-8 minutes. Stir occasionally to ensure even cooking.
- Add Garlic and Flour: Stir in the minced garlic and then sprinkle the all-purpose flour over the mixture. Continuously stir for 1 minute to combine and to cook the flour, which will help thicken the soup.
- Incorporate Broth and Seasonings: Gradually pour in the low-sodium vegetable broth while stirring to prevent lumps. Add dried thyme, salt, and black pepper. Bring the soup to a low simmer, stirring frequently, and cook until it thickens slightly, about 5-10 minutes.
- Add Cream and Finish Soup: Stir in the heavy cream gently. Continue to cook at a very low simmer for another 2-3 minutes, stirring occasionally, until the soup reaches a creamy, desired consistency.
- Serve and Garnish: Remove the soup from heat. Taste and adjust seasonings if needed. Serve the soup hot, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth if not vegetarian.
- To make the soup vegan, substitute butter with olive oil and use a plant-based cream alternative.
- If you prefer a smoother texture, blend the soup partially or fully before adding the cream.
- Use fresh thyme instead of dried if available, adjusting quantity to taste.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
