Description

This creamy mushroom soup is a comforting and savory dish, perfect for chilly days. Made with a blend of white button and cremini mushrooms sautéed with onions and garlic, it can be prepared with or without heavy cream to suit your preference. The soup features layers of flavor enhanced by white wine, vegetable broth, tamari, and fresh thyme, then partially blended for a smooth yet chunky texture. Garnished with fresh herbs and a drizzle of olive oil or cream, it's an easy and elegant starter or light meal.

Ingredients

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, to taste
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

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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 freshly ground black pepper. Cook for about 2 minutes until the onions soften slightly. Add half of the sliced mushrooms and cook, stirring occasionally, for 5 minutes until softened. Add the remaining mushrooms and cook for another 5 minutes to release their moisture and deepen their flavor.
Add Aromatics and Simmer: Stir in the grated garlic, allowing it to become fragrant. Then pour in the white wine, vegetable broth, tamari, and add fresh thyme leaves. Cover the pot and let the soup simmer gently for 15 minutes to meld all the flavors together.
Blend the Soup: Remove the pot from heat to cool slightly. Transfer about two-thirds of the soup to a blender and puree until smooth to create a creamy base, leaving some mushroom pieces unblended for texture.
Combine and Finish: Pour the blended soup back into the pot with the remaining chunky soup. If using, stir in the heavy cream or crème fraîche and cook for an additional 2 minutes over low heat to warm through and soften the cream's flavor. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish each with a drizzle of extra olive oil and/or cream along with fresh parsley and thyme leaves. Serve warm and enjoy this rich, comforting mushroom soup at any time.

Notes

Yields approximately 4 cups, serving 4 people.
You can omit heavy cream to make the soup lighter and highlight the mushroom flavors.
For a nuttier depth, try substituting tamari with soy sauce or miso paste.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Use a high-powered blender like a Vitamix for the smoothest texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American