Creamy Mushroom Soup Recipe

Here’s a rich and velvety Creamy Mushroom Soup recipe that’s comforting, flavorful, and easy to make — perfect for cozy days

Creamy Mushroom Soup

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes

 Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 lb (450 g) mushrooms (cremini, button, or a mix), sliced
• 1 tsp thyme (fresh or dried)
• 3 tbsp flour
• 4 cups (1 L) chicken or vegetable broth
• 1 cup (240 ml) heavy cream (or half-and-half for lighter texture)
• ½ cup (120 ml) milk (optional, for extra creaminess)
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté the mushrooms:
   In a large pot, melt butter and olive oil over medium heat. Add onions and cook until soft and translucent (about 5 minutes).
   Stir in garlic and mushrooms, and cook until mushrooms release their liquid and start to brown (8–10 minutes).
2. Add the flour:
   Sprinkle flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
3. Add broth:
   Gradually pour in the broth while stirring, ensuring no lumps form. Bring to a simmer and cook for about 10 minutes.
4. Blend (optional):
   For a smoother soup, use an immersion blender or transfer half of the soup to a blender and puree until creamy, then return it to the pot.
5. Add cream:
   Stir in the heavy cream (and milk, if using). Season with salt, pepper, and thyme. Simmer gently for another 5 minutes — don’t boil once the cream is added.
6. Serve:
   Garnish with fresh parsley or a drizzle of cream. Serve warm with crusty bread or garlic toast.

Optional Add-Ins:

• A splash of white wine while cooking mushrooms for depth.
• A handful of spinach or kale for extra nutrition.
• A sprinkle of grated Parmesan before serving for richness.

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