Servings: 4-6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 ½ lbs mushrooms (cremini, button, or a mix), sliced
- 1 large onion, diced (preferably yellow or sweet onion for sweetness)
- 4 cloves garlic, minced (adjust to taste)
- 4 cups chicken or vegetable broth (homemade for best flavor)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp butter (for richness)
- 2 tbsp olive oil (to prevent butter from burning)
- 1 tsp thyme (fresh or dried; fresh thyme adds a wonderful aroma)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish
- Optional: A splash of white wine or sherry for added depth of flavor
- Optional: 1-2 tsp lemon juice for brightness
Instructions:
- Sauté the Mushrooms:
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. The combination helps to enhance the flavor and prevent the butter from burning.
- Once the butter is melted, add the sliced mushrooms. Sauté for about 8-10 minutes until they release their moisture, and begin to brown. Stir occasionally to ensure even cooking. The browning process is essential as it develops the umami flavors of the mushrooms.
- Cook the Aromatics:
- Add the diced onions to the pot. Cook until softened and translucent, about 5 minutes. This step builds a flavorful base for the soup.
- Stir in the minced garlic and thyme. Cook for an additional 1-2 minutes until fragrant, taking care not to burn the garlic. If using, this is a good time to add a splash of white wine or sherry, allowing it to reduce slightly for added complexity.
- Add the Broth:
- Pour in the chicken or vegetable broth. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot to incorporate all the flavors.
- Allow the soup to simmer for about 15 minutes. This step melds the flavors beautifully, allowing the mushrooms and aromatics to infuse the broth.
- Blend or Leave Chunky:
- If you prefer a smoother texture, use an immersion blender to purée part or all of the soup until it reaches your desired consistency. If you enjoy a chunkier texture, you can skip this step and leave the soup as is.
- Add the Cream:
- Stir in the heavy cream. Let the soup simmer for another 5-10 minutes, allowing it to thicken slightly and become creamy.
- Season with salt and freshly ground black pepper to taste. If desired, add a teaspoon or two of lemon juice to brighten the flavors.
- Serve:
- Ladle the soup into warm bowls and garnish with fresh dill or parsley for a pop of color and flavor.
- Serve hot with crusty bread or a side salad for a complete meal.
Tips for Success:
- Mushroom Variety: Experiment with different types of mushrooms such as shiitake, oyster, or portobello for varying flavors and textures.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to restore the texture.
- Make it Vegan: Substitute the heavy cream with coconut milk or cashew cream and use vegetable broth to keep it plant-based.
Enjoy Your Meal!
This creamy mushroom soup is not only comforting but also packed with flavor. It’s perfect for chilly days or when you need a little indulgence. Enjoy every spoonful!
Feel free to adjust any ingredients based on your preferences or dietary needs!