Ultimate Creamy Mushroom Soup Recipe
Enjoy a rich and flavorful creamy mushroom soup, made with a blend of white button and cremini mushrooms, garlic, thyme, and a hint of white wine. Perfect for a cozy meal, this soup is both hearty and elegant.
Equipment
- Large Pot
- Blender
- Ladle
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 0.5 teaspoon sea salt
- freshly ground black pepper
- 1 pound white button mushrooms stemmed and sliced
- 8 ounces cremini mushrooms stemmed and sliced
- 2 garlic cloves grated
- 0.25 cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves plus more for garnish
- 0.5 cup heavy cream or creme fraîche optional, plus more for serving
- chopped fresh parsley for garnish
Instructions
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onion, salt, and pepper, cooking for 2 minutes until softened. Add half the mushrooms and cook for 5 minutes, then add the remaining mushrooms and cook for another 5 minutes until soft.
- Stir in the grated garlic, dry white wine, vegetable broth, tamari, and thyme. Cover the pot and let the mixture simmer for 15 minutes.
- Allow the soup to cool slightly. Transfer two-thirds of the soup to a blender and blend until completely smooth.
- Stir the blended soup back into the pot with the chunky soup. If desired, add the heavy cream or creme fraîche and cook for an additional 2 minutes until warmed through and the raw cream taste has cooked off. Season the soup to taste.
- Ladle the finished soup into bowls. Serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.
Notes
For a richer flavor, consider using a mix of wild mushrooms alongside button and cremini. If you prefer a completely smooth soup, blend all of it instead of two-thirds.