Description
This Creamy Mushroom Soup combines earthy white button and cremini mushrooms with aromatic herbs and a touch of wine for depth of flavor. Blended partially for a smooth yet textured consistency, and finished with cream and fresh parsley, it offers a comforting and elegant dish perfect for any season.
Ingredients
Scale
Main 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
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 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
- ½ cup heavy cream or crème fraîche, optional, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- Heat the base: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook for about 2 minutes until the onion softens slightly, releasing its aroma.
- Cook mushrooms in stages: Add half of the sliced mushrooms to the pot, stirring occasionally, and cook for 5 minutes until they soften. Then add the remaining mushrooms and cook for another 5 minutes to deepen their flavor and reduce moisture.
- Add garlic and liquids: Stir in the grated garlic, then pour in the dry white wine to deglaze the pot, scraping up any browned bits. Add the vegetable broth, tamari, and fresh thyme leaves. Stir well, cover the pot, and let simmer for 15 minutes to meld flavors.
- Blend soup partially: Allow the soup to cool slightly, then pour two-thirds of it into a blender. Blend until smooth to create a creamy base while leaving some mushroom chunks for texture.
- Combine and finish soup: Return the blended soup to the pot with the remaining chunky portion. If desired, stir in the heavy cream and cook for another 2 minutes over medium heat, warming through and removing any raw cream taste. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and drizzle with extra olive oil and/or cream. Garnish with chopped fresh parsley and additional thyme leaves. Serve hot and enjoy the rich, comforting flavors.
Notes
- This recipe yields approximately 4 cups of soup, ideal for 4 servings.
- The cream is optional; for a lighter version, omit or substitute with a non-dairy alternative.
- White wine adds depth but can be omitted or replaced with additional broth for a non-alcoholic version.
- For a thicker soup, blend more of the soup before combining.
- Use fresh thyme for best flavor, but dried thyme can be substituted at one-third the quantity.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
