Creamy Mushroom Soup
This mushroom soup involves sautéing earthy mushrooms and garlic, deglazing with white wine, then blending with cream to create a velvety texture. Finished with fresh herbs, it presents a rich, smooth, and hearty appearance, perfect for cozy autumn days.
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Calories: 250kcal
Servings: 4
Equipment
- Large saucepan or pot
- Immersion blender or regular blender
Ingredients
- 2 cups sliced mushrooms preferably cremini or button for earthy flavor
- 2 cloves garlic minced
- 1 cup white wine for deglazing
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- 2 cups vegetable broth
- to taste salt and pepper
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, releasing a gentle aroma.
- Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and turn a rich brown, about 8 minutes. The mushrooms should be fragrant and slightly caramelized.
- Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a warm, earthy scent. Be careful not to burn the garlic.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, which takes about 3-4 minutes, intensifying the flavor.
- Add the vegetable broth and thyme to the pan. Bring everything to a gentle simmer, then decrease the heat to low and cook uncovered for about 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
- Use an immersion blender or carefully transfer the mixture to a blender and puree until smooth and velvety. This transforms the chunky mushrooms into a luxurious, creamy base.
- Return the pureed soup to the pan if you used a regular blender. Stir in the heavy cream and season with salt and pepper to taste. Warm gently over low heat until the soup is heated through and slightly thickened, about 3-5 minutes.
- Taste and adjust the seasonings as needed, adding more salt or pepper if desired. The soup should be rich, smooth, and filled with the deep umami flavor of the mushrooms.
- Spoon the hot, velvety mushroom soup into bowls. Garnish with a light drizzle of cream or a sprig of fresh thyme for an elegant finishing touch.
Notes
For an extra depth of flavor, sauté a few sliced shallots with the onions. To keep the soup vegan, substitute heavy cream with coconut cream or cashew cream. Serve with crusty bread for a truly satisfying meal.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 300mg | Sugar: 4g | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg