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Description
A rich and flavorful homemade creamy mushroom soup made with mixed mushrooms, aromatics, and heavy cream.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
- Stir in minced garlic and fresh thyme; cook for 1 minute until fragrant.
- Sprinkle flour over the mushrooms and onions, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the vegetable or chicken broth, ensuring there are no lumps. Bring the soup to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until it thickens slightly.
- Reduce heat to low and stir in the heavy cream. Heat through gently, do not bring to a rolling boil after adding cream.
- Season with salt and freshly ground black pepper to taste.
- For a smoother soup, you can blend about half of the soup with an immersion blender or carefully transfer half to a regular blender (blend in batches and vent the lid) and then return to the pot.
- Serve hot, garnished with fresh parsley or chives if desired.
Notes
- Using a mix of mushrooms enhances the depth of flavor.
- Do not boil the soup after adding the heavy cream to prevent curdling.
- For a thicker soup, use slightly less broth or simmer for a longer period in step 5.