Description
This Creamy Mushroom Soup is a rich and comforting dish made with a blend of white button and cremini mushrooms, simmered with garlic, white wine, and fresh thyme, then blended to a smooth and velvety texture. Finished with a touch of heavy cream and garnished with fresh herbs and olive oil, it offers an elegant, flavorful appetizer or light meal perfect for any season.
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Mushrooms
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
Flavoring Ingredients
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves (plus more for garnish)
Finishing Ingredients
- ½ cup heavy cream or crème fraîche (optional, plus more for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Aromatics and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper, and cook for about 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and cook, stirring occasionally, for 5 minutes until softened. Then add the remaining mushrooms and cook for another 5 minutes until all are tender and fragrant.
- Add Garlic, Wine, Broth, and Herbs: Stir in the grated garlic, then pour in the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the mixture simmer gently for 15 minutes to allow the flavors to meld.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Transfer about two-thirds of the soup to a blender and puree until smooth and creamy, then return the blended soup to the pot with the remaining chunky mushroom mixture.
- Incorporate Cream and Warm Through: If desired, stir in the heavy cream or crème fraîche and cook over low heat for an additional 2 minutes to heat through and mellow the creaminess. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the creamy mushroom soup into bowls and garnish with a drizzle of extra virgin olive oil or additional cream, fresh parsley, and thyme leaves for a fresh herbal touch.
Notes
- This soup can be made fully vegan by omitting the butter and cream or substituting with plant-based alternatives.
- Using a mix of mushrooms adds depth of flavor and texture contrast.
- For a thicker soup, reduce the amount of broth slightly.
- The soup can be prepared in advance and reheated gently on the stovetop.
- White wine can be substituted with a splash of dry sherry or additional broth if desired.
