Description
A rich and silky creamy mushroom soup made with a blend of mushrooms, perfect for a cozy weeknight meal.
Ingredients
Scale
- 600 g mixed mushrooms (cremini, shiitake, and button)
- 30 g unsalted butter
- 15 ml olive oil
- 150 g yellow onion, finely chopped
- 2 cloves garlic, minced
- 30 g all-purpose flour
- 30 ml dry white wine (optional)
- 750 ml low-sodium chicken or vegetable broth
- 240 ml heavy cream
- 120 ml whole milk
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt (to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp lemon juice or sherry vinegar
- Garnish: chopped parsley, extra thyme, and a drizzle of cream
Instructions
- Clean and slice the mushrooms.
- Heat olive oil and butter in a pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add mushrooms in a single layer and cook until browned, about 6–8 minutes.
- Reduce heat, add garlic, and sprinkle flour over the mixture, stirring for 1–2 minutes.
- Pour in white wine, if using, and scrape the pan. Add broth and thyme, and simmer for 10–12 minutes.
- Remove bay leaf if used and partially purée the soup with an immersion blender.
- Stir in heavy cream and milk, heating gently for 3–4 minutes.
- Ladle into bowls and garnish before serving.
Notes
For a vegan version, use coconut milk and vegetable broth instead of cream and chicken broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg