Description
This creamy mushroom soup combines the earthy flavors of white button and cremini mushrooms with fragrant thyme and a touch of white wine. Blended to a smooth yet slightly chunky texture, finished with cream and garnished with fresh herbs, it offers a comforting, rich, and elegant soup perfect for cozy meals.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ½ cup heavy cream or creme fraîche, optional, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- Sauté Onions and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Cook for 2 minutes until the onions soften slightly. Add half the sliced mushrooms and cook stirring occasionally for 5 minutes until softened, then add the remaining mushrooms and cook for another 5 minutes.
- Add Aromatics and Liquids: Stir in the grated garlic. Pour in the white wine and allow it to reduce slightly for a minute. Add the vegetable broth, tamari, and fresh thyme leaves. Cover the pot and simmer everything gently for 15 minutes to meld the flavors.
- Blend the Soup: Remove the pot from heat and let the soup cool slightly. Transfer about two-thirds of the soup to a blender and blend until smooth. Resume the mixture by stirring the blended soup back into the pot with the unblended portion, preserving some texture.
- Finish with Cream and Seasoning: If desired, stir in the heavy cream or creme fraîche. Cook for another 2 minutes over low heat to warm through and eliminate any raw cream taste. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of olive oil and/or cream, fresh chopped parsley, and additional thyme leaves. Serve warm and enjoy.
Notes
- Yields approximately 4 cups of soup, serving about 4 people.
- Use fresh thyme and quality mushrooms for the best flavor.
- The cream is optional; omit for a lighter soup or substitute with a plant-based cream.
- Blending only part of the soup adds pleasing texture balance.
- Dry white wine contributes depth but can be replaced with additional broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
