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Mushroom Soup

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This Mushroom Soup is rich, creamy, and packed with earthy, umami flavor. A one-pot comfort dish perfect for chilly days, it’s easy to make, naturally gluten-free, and customizable to be vegetarian or vegan.

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb fresh mushrooms (cremini, white, or a mix), sliced
  • 1 tsp thyme (fresh or dried)
  • 4 cups vegetable or chicken broth
  • ½ cup heavy cream (or half-and-half)
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. In a large pot, heat olive oil and butter over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic and cook for 1–2 minutes until fragrant.
  4. Add sliced mushrooms and thyme. Cook until mushrooms are browned and moisture has evaporated, about 10 minutes.
  5. Pour in broth and bring to a simmer. Cook for 15 minutes to blend flavors.
  6. Use an immersion blender to puree the soup until smooth (or leave chunky if preferred).
  7. Stir in cream and adjust seasoning with salt and pepper. Simmer for 5 more minutes.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

  • For a vegan version, use olive oil instead of butter and plant-based cream or coconut milk.
  • Add a splash of white wine while sautéing mushrooms for extra flavor.
  • For deeper flavor, include wild or dried mushrooms (like soaked porcini).
  • To thicken without cream, blend part of the soup or stir in a cornstarch slurry.
  • Freezes well — stir thoroughly after thawing and reheat gently.

Nutrition

Find it online: https://cookedbymaya.com/mushroom-soup/