Description
Rich, earthy, and creamy, this Mushroom Soup is a cozy bowl of comfort perfect for chilly evenings or elegant holiday meals. Made with fresh mushrooms, herbs, and a touch of cream, it’s easy to prepare and full of nourishing flavor.
Ingredients
Scale
- 1 pound mixed mushrooms (cremini, shiitake, or oyster), cleaned and sliced
- 2 tablespoons butter or olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- ½ cup white wine (optional)
- 4 cups vegetable or chicken broth
- 1 sprig fresh thyme
- 1 bay leaf
- ½ cup heavy cream or coconut milk
- Pinch of nutmeg
- Salt and pepper, to taste
- Optional garnishes: sautéed mushrooms, cream swirl, chopped parsley, croutons
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
- Add sliced mushrooms and cook until golden and reduced, 8–10 minutes.
- Deglaze with white wine (if using), scraping up any browned bits.
- Add broth, thyme, and bay leaf. Simmer for 15 minutes.
- Remove herbs, then blend soup until smooth with an immersion blender (or blend in batches).
- Stir in cream, season with salt, pepper, and nutmeg. Simmer 2–3 more minutes.
- Serve hot with desired garnishes like sautéed mushrooms, cream, or herbs.
Notes
For a dairy-free version, use coconut milk or cashew cream. To thicken naturally, add a diced potato with the broth. This soup freezes well—freeze before adding cream and stir it in when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Fall Recipes, Vegetarian
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg