Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lbs mixed mushrooms, sliced; 3 tbsp butter; 1 tbsp olive oil; 1 onion, finely diced; 3 cloves garlic, minced; 2 tsp chopped thyme; 2 tbsp flour; 6 cups chicken or vegetable stock; 1/2 cup heavy cream; Splash of sherry or white wine

Soups One-Pot

Deeply savory and barely creamy, this soup gets its body from mushrooms browned properly rather than from a heavy pour of cream.

Course: Soups
Time: 45 min
Servings: 6

Cooking Notes

Brown the mushrooms in batches instead of crowding the pot. Mushrooms release a lot of water, and spacing gives that moisture time to evaporate so the edges can actually color.
Deglaze the browned pot before adding the main liquid so the fond becomes part of the soup. Those dark bits contribute more savory depth than simply simmering mushrooms longer.
Add cream near the end and keep the soup at a gentle temperature afterward. Hard boiling can make dairy separate and dull the clean mushroom flavor.

Recipe Card

Creamy Mushroom Soup

By Gabriella

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Category: Soups
Total Time: 45 min
Difficulty: Easy

Servings: 6

Ingredients

2 lbs mixed mushrooms, sliced
3 tbsp butter
1 tbsp olive oil
1 onion, finely diced
3 cloves garlic, minced
2 tsp chopped thyme
2 tbsp flour
6 cups chicken or vegetable stock
1/2 cup heavy cream
Splash of sherry or white wine

Instructions

1
Brown the mushrooms in batches in the butter and oil over high heat, letting each batch sit still until it releases its water and starts to caramelize.
2
Set a handful of the best-looking mushrooms aside for garnish, then cook the onion and garlic in the same pot until translucent.
3
Sprinkle in the thyme and flour and stir for a minute so the raw flour cooks out and coats everything.
4
Deglaze with the sherry, then add the stock and the browned mushrooms and simmer for twenty minutes.
5
Blend about half the soup until smooth, stir the cream back in, and top each bowl with the reserved mushrooms.