Description
This Creamy Mushroom Soup is a comforting and flavorful dish featuring sautéed mushrooms, aromatic herbs, and a luscious creamy base. Perfect for any season, this soup combines the earthiness of mushrooms with fresh parsley and a hint of lemon for brightness, making it an ideal starter or light meal.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
Mushrooms and Seasonings
- 1 pound fresh mushrooms (button, cremini, or a mix), sliced
- 2 teaspoons thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Thickener and Liquid
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
Finishing Touches
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Additional salt and pepper to taste
Instructions
- Heat the fat: Heat the butter and olive oil in a large pot over medium heat. Once melted and hot, add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and sauté for another minute until fragrant.
- Cook mushrooms and herbs: Add the sliced mushrooms, thyme, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms are browned and have released their juices.
- Add flour to thicken: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
- Incorporate broth and simmer: Gradually pour in the vegetable or chicken broth, stirring constantly to avoid any lumps. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Add cream and heat gently: Reduce the heat to low and stir in the heavy cream. Heat the soup through gently, without bringing it to a boil. Taste and adjust seasoning with additional salt and pepper if necessary.
- Finish with parsley and lemon: Stir in fresh parsley and a splash of lemon juice for brightness just before serving.
- Serve: Serve hot with crusty bread or your favorite bread rolls.
Notes
- You can blend part or all of the soup for a smoother consistency if desired.
- Use a mix of mushrooms for enhanced flavor and texture.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Adjust seasoning carefully after adding cream, as it can mellow flavors.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
