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Description
This rich, comforting soup is filled with earthy mushrooms, cream, and classic aromatics—perfect as a cozy starter or satisfying main on chilly days.
Ingredients
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2 tablespoons olive oil
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1 tablespoon butter
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1 medium onion, diced
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3 cloves garlic, minced
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16 oz mushrooms (cremini or button), sliced
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2 tablespoons all-purpose flour
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3-4 cups broth (vegetable or chicken)
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1/2 cup heavy cream (optional for extra richness)
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Salt and freshly ground black pepper, to taste
Instructions
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In a large pot, heat olive oil and butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook another 1 minute. Add mushrooms and sauté until soft and golden, ~8 minutes.
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Sprinkle flour over the mixture and stir to combine; cook 1–2 minutes to remove raw flavor.
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Slowly pour in broth while stirring to blend without lumps. Bring a simmer and cook 10–15 minutes to thicken and develop flavor.
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Stir in heavy cream (if using), season with salt and pepper. Warm through, then remove from the heat.
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Ladle into bowls and, if desired, garnish with a drizzle of cream or chopped fresh herbs.
Notes
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Cream-free option: Omit cream for a lighter, broth-based soup.
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Thicker texture: Use an immersion blender to purée part or all of the soup.
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Herb boost: Stir in thyme or parsley for fresh flavor.
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Vegetarian: Use vegetable broth and omit dairy for a mushroom-forward veggie soup.
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Make-ahead: Soup is kept in the fridge for up to 4 days or frozen well for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Soup
- Method: stovetop, one pot
- Cuisine: American
