Instructions
Step 1: Prepare the Mushrooms
- Clean and Slice the Mushrooms: Wipe the mushrooms with a damp paper towel or cloth to remove any dirt. Avoid washing them under water as mushrooms absorb moisture. Slice them thinly for even cooking and better texture in the soup.
Step 2: Sauté the Aromatics and Mushrooms
Heat the Butter and Olive Oil: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. The oil helps prevent the butter from burning.
Add the Onions and Garlic: Sauté the onions until they’re soft and translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
Add the Mushrooms: Increase the heat to medium-high, then add the mushrooms to the pot. Stir occasionally, cooking until the mushrooms release their liquid and turn a golden brown, about 10 minutes. The mushrooms will shrink as they cook and release a lot of moisture.
Step 3: Add the Seasoning and Broth
Add the Thyme, Salt, and Pepper: Sprinkle the thyme, salt, and black pepper over the mushrooms. Adjust the seasoning to taste.
Add the Flour (Optional): If you prefer a thicker soup, sprinkle the flour over the mushrooms and stir well. Cook for another 1-2 minutes, allowing the flour to incorporate fully.
Pour in the Broth: Slowly add the vegetable or chicken broth, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This helps the flavors blend together beautifully.
Step 4: Blend the Soup
Blend for a Creamy Texture: For a smoother soup, use an immersion blender directly in the pot to blend until creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
- Tip: For a chunkier soup, blend only half the mixture and leave some mushroom pieces whole for texture.
Step 5: Add the Cream and Simmer
Stir in the Cream: Add the heavy cream (or half-and-half) to the soup, stirring well to create a creamy texture. Simmer on low heat for another 5-10 minutes, allowing the soup to thicken slightly.
Adjust Seasonings: Taste the soup and add more salt, pepper, or thyme if needed.
Step 6: Serve and Garnish
Serve Hot: Ladle the mushroom soup into bowls while it’s still warm.
Garnish with Fresh Parsley: Sprinkle a bit of fresh parsley on top for a pop of color and added flavor. You can also add a swirl of extra cream for presentation if desired.
Tips for the Best Mushroom Soup
- Use a Mix of Mushrooms: Adding different types of mushrooms, like cremini, shiitake, or portobello, enhances the flavor and depth of the soup.
- Avoid Rinsing Mushrooms Under Water: Mushrooms are like sponges and will soak up water, which can dilute their flavor. Instead, wipe them clean with a damp cloth or paper towel.
- Make It Vegan: For a vegan version, use coconut milk or cashew cream instead of heavy cream, and vegetable broth instead of chicken broth.
- Add a Splash of Sherry or White Wine: Adding a little sherry or white wine while cooking the mushrooms enhances the flavor and adds complexity.
Serving Suggestions
Mushroom soup pairs wonderfully with crusty bread, garlic toast, or a side salad. It also works as a side dish with main courses like roasted chicken, steak, or pasta. For a hearty meal, serve it with grilled cheese sandwiches or a loaf of warm sourdough bread.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: This mushroom soup can be frozen, but it may separate slightly due to the cream. If you plan to freeze it, omit the cream initially, then add it after reheating.
- Reheat: Gently reheat on the stove over low heat, stirring occasionally. If the soup is too thick after storing, add a splash of broth or cream to thin it out.
