Description
This Best Mushroom Soup recipe features fresh cremini mushrooms cooked to perfection in a rich and creamy broth, infused with garlic, thyme, and rosemary. Ready in just 35 minutes, this comforting soup can be enjoyed chunky or blended for a smooth texture, making it a versatile and flavorful starter or light meal.
Ingredients
Scale
Main Ingredients
- 1 lb fresh cremini mushrooms, sliced
- 3 tbsp butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried rosemary (or 2 tsp fresh)
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 3/4 cup heavy cream
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
Optional Garnishes
- Chopped fresh parsley or rosemary for garnish
- Toasted bread or garlic croutons for serving
Instructions
- Sauté Onions: In a large pot, melt butter over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent, setting the flavor base for the soup.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, enhancing the aroma and depth of the soup.
- Cook Mushrooms: Add the sliced cremini mushrooms and sauté for 8–10 minutes until browned and tender, releasing their earthy flavor.
- Season: Sprinkle in the thyme, rosemary, salt, and pepper. Stir well and cook for 1–2 minutes to allow the herbs to infuse.
- Add Flour: Add the flour and stir continuously for 1 minute to evenly coat the mixture and create a slight thickening agent.
- Add Broth and Simmer: Slowly pour in the broth, scraping the bottom of the pot to deglaze and dissolve any browned bits. Bring to a simmer and cook for 10–15 minutes to meld flavors.
- Blend Soup (Optional): Use an immersion blender to blend partially or fully for a creamier texture, or leave chunky for a rustic feel.
- Add Cream: Lower the heat and stir in the heavy cream. Let simmer for 2–3 more minutes to combine flavors and thicken the soup slightly.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs and toasted bread or garlic croutons if desired.
Notes
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or cashew cream.
- Sautéing the mushrooms until browned enhances their flavor significantly.
- Adjust the thickness by varying the amount of flour or cream.
- Fresh herbs can be used instead of dried for a brighter, fresher taste.
- This soup can be refrigerated for up to 3 days and freezes well for up to 2 months.
