Classic Creamy Mushroom Soup

Classic Creamy Mushroom Soup Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound mushrooms, cleaned and sliced (white or baby bella mushrooms work well)
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf
• Chopped parsley or radish sprouts, for garnish

Instructions

1. In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
2. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Increase the heat to medium-high, add the sliced mushrooms, and cook until they are soft and browned, about 10 minutes.
4. Pour in the vegetable broth, add the thyme sprigs and bay leaf, and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 10 minutes.
5. Remove the thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches to puree.
6. Stir in the heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley or radish sprouts.

Tips

• For an extra flavor boost, consider sautéing a few slices of bacon and using the fat to cook the onions and mushrooms.
• If you prefer a thinner soup, adjust by adding more broth or reducing the amount of cream.
• For a vegan version, use plant-based butter and cream, and be sure to check that your vegetable broth is vegan-friendly.

Enjoy your homemade creamy mushroom soup with a slice of crusty bread on the side!