Creamy Mushroom Soup

Creamy Mushroom Soup

A rich, comforting soup with deep mushroom flavor and a silky finish—perfect for cozy meals or elegant starters.

Ingredients

• 2 tbsp butter (or olive oil)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 400–500g mushrooms (button, cremini, or mix), sliced
• 1 tsp thyme (fresh or dried)
• ½ tsp black pepper
• Salt to taste
• 2 tbsp flour
• 3 cups vegetable or chicken broth
• ½–1 cup milk or cream (adjust to richness)
• 1 tbsp soy sauce (optional, boosts umami)

Instructions

1. Sauté the base
   Heat butter and oil in a pot over medium heat.
   Add onion and cook until soft (3–4 minutes). Stir in garlic.
2. Cook the mushrooms
   Add mushrooms, thyme, salt, and pepper.
   Cook for 8–10 minutes until mushrooms release moisture and turn golden.
3. Build the flavor
   Sprinkle flour over mushrooms and stir well. Cook 1–2 minutes to remove raw taste.
4. Add broth
   Gradually pour in broth, stirring to avoid lumps.
   Simmer for 10 minutes until slightly thickened.
5. Blend (optional)
   For a smooth soup, blend fully or partially. Leave some chunks for texture if you like.
6. Make it creamy
   Stir in milk or cream and soy sauce (if using). Simmer 2–3 minutes.
7. Taste & finish
   Adjust salt and pepper. Serve hot.

Serving Ideas

• Top with fresh parsley or thyme
• Serve with crusty bread or garlic toast
• Add a drizzle of cream for a restaurant-style look

Tips

• Use a mix of mushrooms for deeper flavor
• Don’t rush browning—it’s key to richness
• Add a splash of white vinegar or lemon juice at the end to brighten flavors

Quick Q&A

Can I make it vegan?
Yes—use olive oil, plant milk, and veggie broth.

How do I thicken it more?
Simmer longer or blend more of the soup.

Can I freeze it?
Yes, but freeze before adding cream for best texture.