Description
A velvety and savory creamy mushroom soup, perfect for warming up on chilly days. This recipe strikes a balance between quick preparation and rich, deep flavors.
Ingredients
Scale
- 500 g mushrooms (mix of cremini and white or shiitake)
- 30 g unsalted butter (2 tbsp)
- 15 ml olive oil (1 tbsp)
- 1 medium yellow onion, finely diced (150 g)
- 3 cloves garlic, minced
- 25 g all-purpose flour (3 tbsp)
- 1 L vegetable or chicken stock (4 cups)
- 120 ml heavy cream (1/2 cup)
- 2 sprigs fresh thyme
- 1 bay leaf
- 15 ml lemon juice (1 tbsp) or dry sherry
- Kosher salt and freshly ground black pepper, to taste
- Optional garnish: chopped parsley, drizzle of cream, or sautéed mushroom slices
Instructions
- Clean and slice the mushrooms.
- Heat olive oil and butter in a Dutch oven over medium heat. Add diced onion and cook until translucent.
- Increase heat and add sliced mushrooms. Sauté until golden brown and liquid has evaporated.
- Add minced garlic and thyme, cooking briefly, then sprinkle flour over mushrooms and cook.
- Pour in stock while stirring to deglaze. Add bay leaf, bring to a simmer, and cook for 10 minutes.
- Remove bay leaf and thyme. Use an immersion blender to puree half of the soup.
- Stir in cream and heat without boiling. Add lemon juice or sherry and season to taste.
- Ladle into bowls, garnish if desired, and serve immediately.
Notes
For a vegan version, substitute butter with olive oil and heavy cream with coconut milk. Can also be made gluten-free by using a cornstarch slurry instead of flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg