Creamy Mushroom Soup is a rich and velvety classic with earthiness from fresh mushrooms combined in a silky smooth broth.

Scale

Cook Mode Prevent your screen from going dark

1. Melt butter in a large pot over medium heat. Sauté onions and garlic until translucent, about 5 minutes.

2. Add sliced mushrooms and thyme; cook until mushrooms soften and release moisture, about 8 minutes.

3. Sprinkle flour over mushroom mixture and cook for 1-2 minutes, stirring constantly.

4. Slowly whisk in broth to avoid lumps; bring to a simmer and cook for 15 minutes.

5. Use an immersion blender to blend the soup until creamy, leaving some mushroom pieces for texture.

6. Stir in heavy cream gently and season with salt and pepper.

7. Serve hot, garnished with parsley or chives.

Use a mix of mushroom varieties for deeper flavor.

Sauté mushrooms well to enhance earthiness.

Add cream last and keep heat low to prevent curdling.

Soup can be refrigerated for 3-4 days or frozen up to 2 months.

Reheat gently with a splash of broth if needed.