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creamy mushroom soup

By mercedesNW

Member since 2025

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Serves 4 | Prep Time 5 PT5M | Cook Time 5-8 PT12M | Soup

Why I Love This Recipe

I love soup

Ingredients You'll Need

2 tablespoons extra-virgin olive oil, plus more for serving
2 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper
1 pound white button mushrooms, stemmed and sliced
8 ounces cremini mushrooms, stemmed and sliced
2 garlic cloves, grated
¼ cup dry white wine
3 cups vegetable broth
1 tablespoon tamari
1 tablespoon fresh thyme leaves, plus more for garnish
½ cup heavy cream or creme fraîche, optional, plus more for serving
Chopped fresh parsley, for garnish

Directions

Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.

Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.

Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.

stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.

Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.

Pairs Well With

bread

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