Creamy Mushroom Soup (Printable)

Rich and velvety mushroom soup with aromatic herbs and a touch of cream.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh mushrooms (cremini, button, or mixed), sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely chopped
05 - 1 medium carrot, finely chopped

→ Liquids

06 - 3 cups vegetable broth (gluten-free if required)
07 - 1 cup heavy cream
08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter

→ Seasonings

10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon black pepper, or to taste
13 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
14 - 1 teaspoon lemon juice (optional)

# Directions:

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and thyme. Sauté for 8 to 10 minutes until mushrooms soften and most moisture evaporates.
04 - Pour in vegetable broth, bring to a simmer, and cook for 10 minutes.
05 - Remove from heat and blend using an immersion blender or countertop blender until desired texture is reached.
06 - Stir in heavy cream, season with salt, pepper, and optional lemon juice. Warm gently over low heat without boiling.
07 - Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • This soup feels like a warm hug on a cold day, a comfort that whispers kindness.
  • The depth of sautéed mushrooms combined with fresh herbs makes every spoonful a little celebration of simple ingredients.
02 -
  • Don’t rush drying the mushrooms during sautéing; letting most of their moisture evaporate is key to a rich flavor.
  • The step of blending can be adjusted to your texture preference—smooth or a little chunky changes the whole experience.
03 -
  • Start with cold butter and olive oil to gently coax out flavors without burning.
  • Add a splash of dry sherry or white wine during the mushroom sauté for an unbeatable depth.

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