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Hearty Mushroom Soup

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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

 

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 16 oz mushrooms (cremini or button), sliced

  • 2 tablespoons all-purpose flour

  • 3-4 cups broth (vegetable or chicken)

  • 1/2 cup heavy cream (optional for extra richness)

  • Salt and freshly ground black pepper, to taste

Instructions

  1. 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.

  2. Sprinkle flour over the mixture and stir to combine; cook 1–2 minutes to remove raw flavor.

  3. Slowly pour in broth while stirring to blend without lumps. Bring a simmer and cook 10–15 minutes to thicken and develop flavor.

  4. Stir in heavy cream (if using), season with salt and pepper. Warm through, then remove from the heat.

  5. Ladle into bowls and, if desired, garnish with a drizzle of cream or chopped fresh herbs.

Equipment

Notes

  • Cream-free option: Omit cream for a lighter, broth-based soup.

  • Thicker texture: Use an immersion blender to purée part or all of the soup.

  • Herb boost: Stir in thyme or parsley for fresh flavor.

  • Vegetarian: Use vegetable broth and omit dairy for a mushroom-forward veggie soup.

  • Make-ahead: Soup is kept in the fridge for up to 4 days or frozen well for 2 months.

Find it online: https://www.brokenpranch.com/hearty-mushroom-soup/