Description
This creamy mushroom soup is a comforting and flavorful dish made with sautéed mushrooms, onions, garlic, and fresh herbs, combined with a rich blend of heavy cream and broth. It is perfectly seasoned and finished with a touch of lemon juice and fresh parsley for brightness. Ideal for a cozy meal, this soup is easy to prepare and served hot, making it a delightful starter or main course.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
Mushrooms and Seasoning
- 1 pound fresh mushrooms (button, cremini, or a mix), sliced
- 2 teaspoons thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Thickening and Liquids
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
Finishing Touches
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Additional salt and pepper to taste
Instructions
- Heat Butter and Oil: Heat the butter and olive oil in a large pot over medium heat until melted and hot.
- Sauté Onion: Add the finely chopped onion and cook until translucent, about 5 minutes, stirring occasionally to ensure even cooking.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant, making sure not to brown the garlic.
- Cook Mushrooms and Seasoning: Add the sliced mushrooms, thyme, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the mushrooms are browned and have released their juices.
- Add Flour: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste, forming a roux base for the soup.
- Add Broth and Simmer: Gradually pour in the vegetable or chicken broth while stirring constantly to prevent lumps. Bring the soup to a gentle simmer and cook for 15 minutes, allowing the flavors to meld and the soup to thicken.
- Stir in Heavy Cream: Reduce the heat to low and gently stir in the heavy cream. Warm the soup through carefully without boiling to prevent curdling. Adjust seasoning with additional salt and pepper as needed.
- Finish with Parsley and Lemon Juice: Stir in fresh chopped parsley and a splash of lemon juice to brighten the flavors just before serving.
- Serve: Serve the soup hot with crusty bread or your favorite bread rolls for a comforting meal.
Notes
- For a vegan version, substitute butter with vegan margarine, use vegetable broth, and replace heavy cream with coconut cream or cashew cream.
- You can blend part or all of the soup for a smoother texture, depending on preference.
- Thyme can be substituted with rosemary or sage for a different herbal note.
- Use a mix of mushrooms such as shiitake or portobello for a deeper flavor profile.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
