Creamy Mushroom Soup
A silky, soul-soothing blend of cremini and button mushrooms, elevated by fresh thyme and cream, perfect for chilly evenings.
Ingredients
Mushrooms
- 8 oz cremini mushrooms, sliced These earthy mushrooms add depth of flavor and richness.
- 8 oz button mushrooms, sliced A milder counterpart, they balance the overall taste.
Aromatics
- 1 medium onion, diced Builds the base flavor of the soup.
- 3 cloves garlic, minced Adds aroma and savory notes.
Liquid
- 4 cups low-sodium vegetable broth Choose a high-quality broth for enhanced flavor.
- 1 cup heavy cream For a luxurious texture, use organic cream whenever possible.
Herbs
- 2 tbsp fresh thyme or parsley, chopped Fresh herbs elevate the dish’s overall freshness.
Cooking Fat
- 2 tbsp olive oil For sautéing the aromatics.
Instructions
Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they are soft and fragrant—around 3-4 minutes.
Cook the Mushrooms
- Add the sliced mushrooms to the pot, ensuring they’re well-spaced. Cook for about 8-10 minutes until they are browned and have released their moisture.
Simmer with Broth
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook uncovered for 15 minutes.
Blend to Perfection
- Using an immersion blender, puree the soup to your desired consistency.
Add Cream
- Return the pot to low heat and stir in the heavy cream. Allow it to heat through gently, avoiding boiling.
Season and Serve
- Season the soup with salt, pepper, and fresh herbs to taste. Serve warm and enjoy.
Notes
Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently with a splash of broth if needed.