Creamy Mushroom Soup
A comforting, creamy mushroom soup made with garlic, thyme, and optional cream. Perfect for cozy winter meals.
Equipment
- - Large soup pot
- Blender or immersion blender
- Ladle
- - Cutting board & knife
Ingredients
- - 2 tbsp extra-virgin olive oil
- - 2 tbsp unsalted butter
- - 1 medium yellow onion chopped
- - ½ tsp sea salt
- - Black pepper to taste
- - 1 lb white button mushrooms sliced
- - 8 oz cremini mushrooms sliced
- - 2 garlic cloves grated
- - ¼ cup dry white wine
- - 3 cups vegetable broth
- - 1 tbsp tamari or soy sauce
- - 1 tbsp fresh thyme leaves
- - ½ cup heavy cream or crème fraîche optional
- - Fresh parsley & thyme for garnish
Instructions
- Heat oil & butter in a pot. Sauté onion, salt, and pepper for 2 mins.
- Add mushrooms in two batches. Cook each batch for 5 minutes.
- Stir in garlic, wine, broth, tamari, and thyme. Simmer for 15 minutes.
- Blend ⅔ of the soup. Stir back into the pot.
- Add cream (optional). Simmer 2 more minutes.
- Serve hot, garnished with herbs and olive oil.
Notes
For vegan version: use coconut milk and omit butter. Can be frozen for up to 3 months.