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Mushroom Soup

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Mushroom Soup is a rich, velvety dish that highlights the earthy flavor of mushrooms in a creamy broth. It’s easy to make, deeply comforting, and perfect as a starter or main course on chilly days.

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb fresh mushrooms (cremini, button, or a mix), cleaned and sliced
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or whole milk
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add diced onion and sauté for about 5 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add sliced mushrooms and cook for 10–12 minutes until browned and most moisture has evaporated.
  5. Sprinkle in the flour and stir to coat mushrooms, cooking for 1–2 minutes to remove the raw taste.
  6. Slowly pour in vegetable broth, stirring constantly to avoid lumps.
  7. Add thyme, salt, and pepper. Bring the soup to a gentle boil.
  8. Reduce heat and simmer for 15–20 minutes to allow flavors to meld.
  9. Stir in cream or milk and simmer for an additional 5 minutes.
  10. Optional: Use an immersion blender or standing blender to puree all or part of the soup for a smoother texture.
  11. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Notes

Use a mix of mushrooms for more depth of flavor.For a vegan version, use plant-based milk and butter alternatives.For gluten-free, substitute flour with gluten-free flour or cornstarch.Freeze before adding cream for better texture upon reheating.Add leeks, celery, or potatoes for added variety.

Nutrition

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