Creamy Mushroom Soup

Recipe: The Ultimate Creamy Mushroom Soup

• Prep time: 15 minutes

• Cook time: 30 minutes

• Servings: 4

Ingredients

• Mushrooms: 1.5 lbs (680g) Cremini or Button mushrooms (or a wild mix), sliced.

• Aromatics: 1 large yellow onion (diced), 4 cloves garlic (minced).

• Fat: 4 tbsp unsalted butter, 1 tbsp olive oil.

• Liquids: 4 cups vegetable or chicken broth, 1 cup heavy cream.

• Flavor Builders: 2 tsp fresh thyme (or 1 tsp dried), ½ cup dry white wine (optional), salt and pepper to taste.

• Thickener: 3 tbsp all-purpose flour.

Instructions

1. Sauté the Mushrooms: In a large pot, heat oil and butter over medium-high heat. Add mushrooms and cook until browned and the liquid has evaporated (about 8–10 minutes).

2. Add Aromatics: Stir in the onion and garlic. Sauté for another 3–5 minutes until soft and fragrant.

3. The Roux: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the “raw” flour taste.

4. Deglaze: If using wine, pour it in now, scraping the bottom of the pot to release the browned bits (fond). Let it simmer for 2 minutes.

5. Simmer: Gradually whisk in the broth and add the thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.

6. Finish: Stir in the heavy cream. For a smoother texture, use an immersion blender to pulse the soup until it reaches your desired consistency (I like leaving a few chunks!). Season generously with salt and pepper.

Chef’s Notes & Tips

• Don’t Crowd the Pan: If your pot is small, brown the mushrooms in batches. If they are too crowded, they will steam instead of sear, and you’ll miss out on that deep “umami” flavor.

• The Wine Choice: A dry Pinot Grigio or Sauvignon Blanc works best. If you prefer to skip alcohol, just use a splash of lemon juice at the very end to provide that necessary acidity.

• Texture Control: If you want a “bisque” style, blend it completely. For a rustic feel, don’t blend it at all.

Nutritional Info (Per Serving)

Health Benefits

• Immune Support: Mushrooms are rich in selenium and vitamin D, which are essential for a healthy immune system.

• Antioxidants: They contain ergothioneine and glutathione, which help protect cells from metabolic stress.

• Low Glycemic: Despite being creamy, the base of the soup is very low in sugar and helps maintain steady energy levels.

Q&A

Q: Can I make this vegan? A: Absolutely. Swap the butter for olive oil and use full-fat coconut milk or cashew cream instead of heavy cream.

Q: How long does it last in the fridge? A: It stays fresh for up to 4 days in an airtight container. Note that it may thicken as it sits; just add a splash of broth when reheating.

Q: Can I freeze this soup? A: Soups with heavy cream can sometimes separate when thawed. If you plan to freeze it, follow the recipe but stop before adding the cream. Add the cream fresh when you reheat the soup.