Creamy Mushroom Soup
A warming, earthy soup made with fresh mushrooms, garlic, and herbs. Creamy and flavorful with or without dairy—perfect for any season.
Equipment
- - Large pot
- - Blender or immersion blender
- Ladle
- Cutting board & knife
Ingredients
- - 2 tbsp extra-virgin olive oil
- - 2 tbsp unsalted butter or all olive oil for dairy-free
- - 1 medium yellow onion chopped
- - ½ tsp sea salt
- - Freshly ground black pepper
- - 1 lb white button mushrooms sliced
- - 8 oz cremini mushrooms sliced
- - 2 garlic cloves minced
- - ¼ cup dry white wine
- - 3 cups vegetable broth
- - 1 tbsp tamari or soy sauce
- - 1 tbsp fresh thyme leaves
- - ½ cup heavy cream or crème fraîche optional
- - Chopped parsley and thyme for garnish
Instructions
- Heat olive oil and butter in a pot over medium heat. Add onion, salt, and pepper. Cook 2 minutes.
- Add half the mushrooms and sauté 5 minutes. Add the rest and cook until tender.
- Stir in garlic and wine. Simmer 2 minutes.
- Add broth, tamari, and thyme. Simmer covered for 15 minutes.
- Blend ⅔ of soup, then return to the pot and stir.
- Add cream (if using) and heat through.
- Serve with herbs and a drizzle of olive oil or cream.
Notes
- Make it vegan by using only olive oil and omitting cream
- Freeze leftovers for up to 3 months
- Add croutons for crunch
- Freeze leftovers for up to 3 months
- Add croutons for crunch