Cream of Mushroom Soup

This velvety soup is made from fresh mushrooms, aromatic herbs, and a rich, creamy base, creating a dish that is both satisfying and nourishing.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Keyword: Easy

Servings: 4 servings

1 pound Fresh mushrooms (such as cremini, button, or shiitake) Clean and slice them to release their juices during cooking.
1 medium Onion, finely chopped Adds a sweet and aromatic base to the soup.
2 cloves Garlic, minced Introduces a subtle pungency that elevates the taste.
4 tablespoons Unsalted butter Adds richness and helps in sautéing the vegetables.
4 cups Vegetable broth Serves as the soup's base.
1 cup Heavy cream Creates a luscious and velvety texture.
1 teaspoon Dried thyme Complements the mushrooms beautifully.
Salt and pepper to taste Essential for seasoning.
Fresh parsley or chives for garnish (optional) Adds a pop of color and freshness.

1. Clean the mushrooms thoroughly using a damp paper towel and slice them into thin pieces. Chop the onion finely and mince the garlic cloves.
2. In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
3. Add the minced garlic and sauté for an additional 1-2 minutes.
4. Add the sliced mushrooms to the pot and cook for about 8-10 minutes until softened.
5. Sprinkle in the dried thyme, salt, and pepper. Stir to incorporate.
6. Pour in the vegetable broth and bring to a gentle simmer for about 15-20 minutes.
7. Blend the soup until smooth using an immersion blender.
8. Return the blended soup to the pot, stir in the heavy cream, and heat through for an additional 5 minutes.
9. Adjust seasoning if needed and serve hot, garnished with fresh parsley or chives.

For a chunkier soup, reserve some sautéed mushrooms before blending and add them back in after incorporating the cream.