ADVERTISEMENT
Directions: Step-by-Step
Step 1: Sauté the Onions and Garlic
In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
Step 2: Cook the Mushrooms
Add the mushrooms and fresh thyme to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown. The mushrooms should be tender and have a rich, golden color.
Step 3: Add Broth and Simmer
Pour in the broth and stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 15 minutes to allow the flavors to meld together.
Step 4: Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it in batches to a regular blender, but be sure to allow it to cool slightly if doing so to avoid spills.
Step 5: Add the Cream
Return the blended soup to the pot if needed, and stir in the cream. Let it simmer for another 5 minutes, stirring occasionally, until the soup is hot and creamy. Taste and season with salt and pepper as desired.
Step 6: Garnish and Serve
Ladle the creamy mushroom soup into bowls, and garnish with fresh parsley for a pop of color. Serve warm with a crusty bread or a side salad for a complete meal.
Tips for Perfect Creamy Mushroom Soup
- Use Fresh, Quality Mushrooms: Fresh mushrooms bring a deep, earthy flavor that’s essential to this soup. Combining different types (like cremini and shiitake) gives a more complex flavor.
- Blend for Texture: Blending the soup creates a smooth, creamy consistency, but you can leave a few mushroom pieces unblended if you prefer a bit of texture.
- Don’t Skip the Herbs: Thyme complements mushrooms beautifully, but you can also try rosemary or a bay leaf while simmering for added depth.
Recipe Variations
- Dairy-Free Option: Replace the cream with coconut milk or cashew cream for a dairy-free version of this soup.
- Add More Veggies: Sauté some diced carrots and celery along with the onions for added flavor and nutrition.
- Make it Vegan: Use vegetable broth and a plant-based cream, such as almond or oat cream, to make this soup vegan-friendly.
- Thicken with Potatoes: Add a diced potato to the broth to give the soup extra body before blending.
Storing and Freezing
- Storing: Keep leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing: This soup freezes well, but avoid adding the cream if you plan to freeze it. Freeze the soup base, then add cream after reheating.
ADVERTISEMENT
