Description
This creamy mushroom soup combines a rich blend of white button and cremini mushrooms sautéed with onions, garlic, and fresh thyme, simmered in vegetable broth with a splash of white wine and tamari for depth. The soup is partially blended for a luscious texture, optionally enriched with heavy cream or crème fraîche, making it a comforting and elegant starter or light meal perfect for mushroom lovers.
Ingredients
Scale
Main Ingredients
- 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, to taste
- 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 crème fraîche, optional, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- Sauté Aromatics and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook for 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and cook, stirring occasionally, for 5 minutes until softened. Then add the remaining mushrooms and cook for another 5 minutes, allowing them to release their moisture and develop flavor.
- Add Garlic, Wine, Broth, and Seasonings: Stir in the grated garlic to the pot, then pour in the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Stir well to combine all ingredients. Cover the pot and let the soup simmer gently for 15 minutes to meld the flavors.
- Blend Soup: Remove the pot from heat and allow the soup to cool slightly for safety. Transfer about two-thirds of the soup to a blender and blend until smooth and creamy. Be cautious while blending hot liquids.
- Combine and Finish: Return the blended soup to the pot with the remaining chunky soup and stir to combine. If desired, add the heavy cream or crème fraîche and cook over low heat for an additional 2 minutes to warm through and mellow the cream’s raw taste. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the creamy mushroom soup into bowls. Drizzle with extra virgin olive oil and/or a little additional cream. Garnish with chopped fresh parsley and sprigs of fresh thyme for a fresh and aromatic finish.
Notes
- This soup can be made vegan by substituting the butter with olive oil and omitting or replacing the cream with a plant-based alternative.
- For a richer flavor, use homemade vegetable broth or mushroom broth if available.
- Be careful when blending hot soup to avoid splattering—cooling slightly helps prevent burns.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adjust the thickness by adding more broth for a thinner soup or less for a thicker consistency.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
