Creamy Mushroom Soup Recipe

French · Soup · 40 min total

A velvety, earthy mushroom soup that's simple to make and deeply comforting. Perfect for a cozy night in.

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste

Instructions

1. In a large pot, melt butter with olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 8 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Sprinkle flour over the mixture and stir for 1 minute.
4. Slowly pour in broth while stirring constantly. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Remove from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer to a blender in batches.)
6. Stir in heavy cream and thyme. Season with salt and pepper. Reheat gently if needed.
7. Serve hot, garnished with additional thyme or a drizzle of cream if desired.

Tips

• For a dairy-free version, substitute butter with vegan butter and use coconut cream instead of heavy cream.
• This soup can be stored in the fridge for up to 4 days or frozen for 3 months.
• Serve with crusty bread or a side salad for a complete meal.

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