Creamy Mushroom Soup
A rich, silky soup with deep mushroom flavor, gentle garlic aroma, and a smooth creamy finish. Comforting, earthy, and perfect for cozy meals or elegant starters.
🧾 Ingredients (Serves 3–4)
- 2 cups mushrooms (button, cremini, or mixed), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 3 cups vegetable or chicken broth
- ½ cup cream (or milk for a lighter version)
- ½ tsp thyme (fresh or dried)
- ½ tsp black pepper
- Salt to taste
- 1 tbsp soy sauce (optional, for deeper umami)
👨🍳 Step-by-Step Instructions
1. Sauté the base
- Heat butter and olive oil in a pot over medium heat.
- Add onion and cook for 3–4 minutes until soft.
- Add garlic and sauté for 30 seconds until fragrant.
2. Cook the mushrooms
- Add sliced mushrooms and cook for 6–8 minutes.
- Let them release moisture and brown well for deep flavor.
3. Build the soup base
- Sprinkle flour over mushrooms and stir well.
- Cook for 1 minute to remove raw flour taste.
- Slowly pour in broth while stirring to avoid lumps.
4. Simmer
- Add thyme, black pepper, salt, and soy sauce (if using).
- Simmer for 10–12 minutes until slightly thickened.
5. Blend (optional)
- Blend partially for a creamy texture with some mushroom bits
or fully for a smooth soup.
6. Add cream
- Stir in cream and cook for another 2–3 minutes.
- Adjust seasoning if needed.
✨ Flavor & Texture
- Earthy, deep mushroom richness
- Velvety smooth creamy base
- Light herbal aroma
- Comforting, warm, and satisfying
🍽️ Serving Ideas
- Serve with toasted garlic bread
- Add a drizzle of cream or olive oil on top
- Pair with a fresh salad for a light meal
- Sprinkle parsley or black pepper before serving
🔥 Variations
- Extra rich: add cream cheese or more butter
- Vegan version: use coconut milk or cashew cream
- Chunky style: skip blending for rustic texture
- Protein boost: add shredded chicken
