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–+ servings
Creamy Mushroom Soup

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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Course: Main Course
Cuisine: French
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 250kcal
Author: James Taylor
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.
    Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes
  • 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.
    Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and turn a rich brown
  • 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.
    Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a warm, earthy scent
  • 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.
    Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
  • 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.
    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
  • 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.
    Use an immersion blender or carefully transfer the mixture to a blender and puree until smooth and velvety
  • 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.
    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
  • 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.
    Serve Creamy Mushroom Soup

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