Creamy Mushroom Soup

Comforting soup that delivers savory depth through mushrooms. Flexibility to add cream for richness or omit for concentrated mushroom flavor.

IngredientsClear All

• 2 tbsp extra-virgin olive oil (plus more for serving)
• 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 1/2 tsp sea salt
• Freshly ground black pepper
• 1 lb white button mushrooms, stemmed and sliced
• 8 oz cremini mushrooms, stemmed and sliced
• 2 cloves garlic, grated
• 1/4 cup dry white wine
• 3 cups vegetable broth
• 1 tbsp tamari
• 1 tbsp fresh thyme leaves (plus more for garnish)
• 1/2 cup heavy cream or crème fraîche (optional, plus more for serving)
• Chopped fresh parsley (for garnish)

Equipment

• Dutch oven or large pot
• Blender

Instructions

1. Sauté aromatics: Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, salt, and pepper. Cook for 2 minutes until onion softens slightly.

2. Cook mushrooms in batches: Add half the mushrooms, stirring occasionally for 5 minutes until softened. Add remaining mushrooms and cook another 5 minutes until all mushrooms are tender.

3. Add liquids and simmer: Stir in garlic, wine, vegetable broth, tamari, and thyme. Cover and simmer for 15 minutes.

4. Blend: Cool slightly, then transfer two-thirds of the soup to a blender and blend until smooth.

5. Combine and finish: Return blended soup to pot with remaining chunky soup. Add cream if desired and cook for 2 minutes more until warmed through. Season to taste with additional salt and pepper.

6. Serve: Ladle into bowls and garnish with a drizzle of olive oil, a swirl of cream, fresh parsley, and thyme.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on stovetop.

Cream options:

• Traditional richness: Use 1/2 cup heavy cream
• Lighter option: Use crème fraîche
• Dairy-free: Omit cream entirely for concentrated mushroom flavor, or use coconut cream

Tips:

• Cook mushrooms in batches to avoid overcrowding - this helps them brown and develop flavor
• Don't skip the wine - it adds acidity and depth
• Tamari adds umami depth (soy sauce can substitute)
• Fresh thyme is key - dried doesn't provide the same bright flavor
• Leave some soup chunky for texture contrast

Variations:

• Use all cremini or baby bella mushrooms for deeper flavor
• Add dried porcini mushrooms (rehydrated) for extra mushroom intensity
• Substitute sherry for white wine
• Add a splash of truffle oil for luxury
• Top with crispy fried shallots or croutons for crunch
• Add a dollop of sour cream instead of heavy cream

Source

From Love and Lemons