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The Ultimate Comfort: A Deep Dive into the Perfect Creamy Mushroom Soup

The Ultimate Comfort: A Deep Dive into the Perfect Creamy Mushroom Soup
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This soul-soothing soup starts with deeply sautéed mushrooms and onions, seasoned with thyme and garlic, and finished with broth and cream for richness. Blend it smooth or leave it rustic and chunky—it’s flexible, forgiving, and absolutely delicious.

Ingredients

Scale

Base

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Mushrooms & Broth

  • 1 lb mushrooms (cremini, button, or portobello), sliced

  • 4 cups vegetable or chicken broth

  • 1 tablespoon all-purpose flour (optional, for thickening)

Finish

  • 1 cup heavy cream (or half-and-half for lighter version)

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • (Optional) A splash of white wine or sherry for extra depth of flavor

Instructions

1. Sauté the Aromatics
In a large pot, melt the butter with the olive oil over medium heat. Add diced onion and sauté 3–4 minutes until translucent. Stir in garlic and thyme, cooking 1–2 minutes until fragrant.

2. Cook the Mushrooms
Add sliced mushrooms and cook 8–10 minutes, stirring occasionally, until softened and browned.
Optional: Deglaze the pot with a splash of white wine or sherry, scraping up browned bits.

3. Thicken the Soup (Optional)
If you prefer a thicker texture, sprinkle flour over the mushrooms. Stir well and cook 1–2 minutes to eliminate the raw flour taste.

4. Add the Broth and Simmer
Pour in the broth and bring to a simmer. Cook 10–15 minutes to allow flavors to meld and soup to slightly reduce.

5. Blend the Soup
Use an immersion blender for a creamy texture (leave some chunks for rustic appeal), or carefully blend in batches in a blender.

6. Add the Cream
Stir in the heavy cream and simmer 3–5 minutes more, just until heated through. Taste and adjust seasoning with salt and pepper.

7. Serve and Enjoy
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or a sprinkle of Parmesan.

Notes

  • Add a splash of soy sauce or a spoon of miso paste for a boost of umami.

  • Substitute whole milk or coconut milk for a lighter or dairy-free option.

  • Store leftovers up to 4 days in the fridge or 3 months in the freezer (cool completely first).

Find it online: https://biteseason.com/the-ultimate-comfort-a-deep-dive-into-the-perfect-creamy-mushroom-soup/