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Creamy Mushroom Soup

This rich and creamy mushroom soup is a comforting classic, perfect for a cozy meal. Made with fresh mushrooms, savory broth, and a touch of cream, it's a delicious and satisfying dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 tablespoons unsalted butter
  • 1 small yellow onion finely chopped
  • 1 clove garlic minced
  • 16 ounces cremini mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth or vegetable broth for vegetarian
  • 0.5 cup heavy cream or whole milk
  • 0.5 teaspoon salt to taste
  • 0.25 teaspoon black pepper freshly ground, to taste
  • 0.25 teaspoon dried thyme
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Preparation Steps
  1. Melt the unsalted butter in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until it becomes softened and translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
  3. Add the sliced cremini mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, which typically takes about 8-10 minutes.
  4. Sprinkle the all-purpose flour over the mushrooms and onions. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  5. Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to incorporate any browned bits and prevent lumps. Add the dried thyme, salt, and black pepper. Bring the soup to a gentle simmer.
  6. Reduce the heat to low, cover the pot, and let the soup simmer for 10-15 minutes to allow the flavors to meld and the soup to thicken slightly.
  7. Stir in the heavy cream (or whole milk) and heat through for 2-3 minutes, but do not bring the soup to a boil after adding the cream. Taste and adjust seasonings as needed.
  8. Ladle the creamy mushroom soup into bowls. Garnish with fresh chopped parsley before serving hot.

Notes

For an extra velvety texture, you can blend about half of the soup using an immersion blender or by carefully transferring half to a regular blender, then returning it to the pot. This keeps some mushroom pieces for texture.