Description
A rich and velvety smooth soup made with earthy mushrooms, garlic, onions, and a touch of cream. Perfect for warming up on a cold day or as an elegant starter for dinner.
Ingredients
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1 lb (450g) fresh mushrooms (cremini, button, or a mix), sliced
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1 tablespoon olive oil or butter
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1 medium onion, chopped
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2 cloves garlic, minced
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4 cups vegetable broth (or chicken broth)
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1 teaspoon dried thyme
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1/2 cup heavy cream
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1 tablespoon soy sauce or tamari (optional, for extra umami)
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Salt and pepper to taste
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1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 cup whole milk or non-dairy milk (optional for lighter texture)
Instructions
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Heat olive oil or butter in a large pot over medium heat. Add the onions and sauté until softened and golden, about 5 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
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Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and become tender, about 8-10 minutes.
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Stir in the dried thyme, vegetable broth, and soy sauce (if using). Bring the mixture to a boil, then reduce to a simmer and cook for another 10-15 minutes.
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Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender (be sure to let it cool slightly first!).
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Stir in the heavy cream and milk (if using) and season with salt and pepper to taste. Heat through for an additional 2-3 minutes.
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Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
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For a vegan version, substitute heavy cream with coconut cream or a non-dairy cream.
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If you prefer a chunkier soup, you can reserve some of the mushrooms before blending and add them back into the soup for texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
