Description

This Creamy Mushroom Soup offers a luscious, comforting bowl of rich flavors combining white button and cremini mushrooms with fresh herbs and a touch of white wine. Perfectly blended and optionally enriched with cream, it’s a deliciously warm and savory dish ideal for any season.

Ingredients

Units Scale

Mushrooms and Aromatics

2 tablespoons extra-virgin olive oil (plus more for serving)
2 tablespoons unsalted butter
1 medium yellow onion, chopped
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1 pound white button mushrooms, stemmed and sliced
8 ounces cremini mushrooms, stemmed and sliced
2 garlic cloves, grated

Liquids and Seasonings

1/4 cup dry white wine
3 cups vegetable broth
1 tablespoon tamari
1 tablespoon fresh thyme leaves (plus more for garnish)
1/2 cup heavy cream or crème fraîche (optional, plus more for serving)

Garnishes

Chopped fresh parsley (for garnish)

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Instructions

Sauté aromatics and mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the mushrooms and cook, stirring occasionally, for 5 minutes until softened. Then add the remaining mushrooms and continue cooking for another 5 minutes.
Add garlic, liquids, and simmer: Stir in the grated garlic followed by the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the soup simmer for 15 minutes, allowing the flavors to meld and mushrooms to become tender.
Blend portion of soup: Remove the pot from heat and allow the soup to cool slightly. Transfer approximately two-thirds of the soup to a blender and blend until smooth. This creates a creamy base while leaving chunky mushroom pieces for texture.
Combine soups and add cream: Stir the blended soup back into the pot with the remaining chunky soup. If desired, add the heavy cream or crème fraîche and cook over low heat for an additional 2 minutes to warm through and eliminate any raw cream taste. Adjust seasoning with salt and black pepper as needed.
Serve and garnish: Ladle the soup into bowls and serve topped with a drizzle of extra olive oil and/or cream, freshly chopped parsley, and extra thyme leaves for a fragrant finish.

Notes

This easy mushroom soup can be made richer by adding cream or lighter without it, highlighting mushroom flavor.
To make it vegan, substitute butter with plant-based margarine and omit cream or use a vegan cream alternative.
For gluten-free diets, ensure tamari is certified gluten-free.
White wine can be substituted with additional vegetable broth if alcohol is to be avoided.
The soup stores well in the refrigerator for up to 3 days and freezes nicely for future meals.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 210
Sugar: 3g
Sodium: 420mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 5g
Cholesterol: 20mg