Mushroom Soup Recipe

There’s something undeniably cozy about a bowl of mushroom soup. Earthy, rich, and velvety smooth, this soup brings together the deep umami flavors of mushrooms with the creaminess of milk or cream—perfect for chilly days, elegant dinners, or as a nourishing weekday lunch.

Why You’ll Love This Mushroom Soup

• Flavor-packed: The earthy flavor of mushrooms is enhanced with herbs, garlic, and a touch of cream.
• Versatile: Use any mix of mushrooms—button, cremini, shiitake, or portobello—to suit your taste.
• Comforting and nourishing: It’s hearty enough to be a meal, especially when paired with crusty bread or a salad.
• Simple ingredients: Nothing fancy—just wholesome pantry staples and fresh mushrooms.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 500g (about 1 lb) mushrooms, sliced (a mix of white button and cremini works well)
• 1 teaspoon fresh thyme (or ½ tsp dried)
• Salt and black pepper to taste
• 3 tablespoons all-purpose flour (for thickening)
• 4 cups vegetable broth (or chicken broth)
• ½ cup milk or cream (adjust to your preference)
• Optional: a splash of soy sauce or white wine for added depth

Instructions

1. Sauté the base:
   Heat oil or butter in a large pot over medium heat. Add the onions and garlic, and sauté until softened and fragrant, about 3–4 minutes.
2. Cook the mushrooms:
   Add the sliced mushrooms and thyme. Cook until the mushrooms release their moisture and start to brown—about 8–10 minutes. Season with salt and pepper.
3. Thicken the soup:
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Add the broth:
   Gradually pour in the broth while stirring, ensuring there are no lumps. Bring to a gentle simmer and let it cook for 10–15 minutes to thicken slightly and deepen the flavors.
5. Blend (optional):
   For a smooth texture, use an immersion blender to puree the soup directly in the pot. Or blend in batches using a countertop blender (be careful with hot liquids).
6. Finish with cream:
   Stir in the milk or cream and heat through without boiling. Taste and adjust seasoning as needed.
7. Serve warm:
   Garnish with extra thyme, cracked black pepper, or a drizzle of cream. Serve with crusty bread or toasted sourdough.

Tips & Variations

• Vegan option: Use plant-based butter and swap cream for coconut milk or cashew cream.
• Chunky style: Leave some mushroom slices unblended for a chunkier texture.
• Boost flavor: Add a splash of white wine before adding the broth, or a teaspoon of soy sauce for umami.
• Storage: Keeps well in the fridge for up to 4 days. Reheats beautifully.