Description

This Creamy Mushroom Soup is a comforting, savory delight made with a blend of white button and cremini mushrooms, sautéed onions, garlic, and fresh thyme. Simmered in vegetable broth with a touch of dry white wine and tamari for depth, then blended to a perfect creamy texture. Optional heavy cream adds richness, served garnished with fresh parsley and thyme for a warming, elegant starter or light meal.

Ingredients

Scale

Base 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

Mushrooms & Aromatics

1 pound white button mushrooms, stemmed and sliced
8 ounces cremini mushrooms, stemmed and sliced
2 garlic cloves, grated

Liquids & Seasonings

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 crème fraîche (optional, plus more for serving)

Garnish

Chopped fresh parsley

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Instructions

Sauté the Aromatics and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and cook for 5 minutes, stirring occasionally until softened. Add the remaining mushrooms and continue cooking for another 5 minutes to develop flavor and texture.
Add Garlic and Liquids: Stir in the grated garlic, then pour in the dry white wine to deglaze the pot. Add the vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the soup simmer gently for 15 minutes, allowing the flavors to meld.
Blend the Soup: Remove the pot from heat and let the soup cool slightly. Transfer about two-thirds of the soup to a blender and blend until smooth, creating a creamy texture while retaining some chunky mushroom pieces in the pot.
Combine and Finish Cooking: Return the blended soup back to the pot and stir well with the chunky mixture. If desired, stir in the heavy cream or crème fraîche for extra richness. Warm the soup over low heat for 2 minutes to eliminate any raw cream flavor. Adjust seasoning with salt and pepper as needed.
Serve and Garnish: Ladle the creamy mushroom soup into bowls. Drizzle with extra olive oil or a little cream if preferred. Garnish generously with chopped fresh parsley and additional thyme leaves for fresh herbal notes. Serve hot and enjoy!

Notes

This soup can be made richer with the addition of heavy cream for a classic creamy texture, or left without cream for a more intense mushroom flavor.
Using a mix of white button and cremini mushrooms adds depth and complexity to the soup.
The dry white wine adds brightness and balances the earthiness of the mushrooms.
For a vegan version, substitute butter with extra olive oil and use a plant-based cream alternative.
Leftovers reheat well on the stovetop or in the microwave, just be sure to stir occasionally.

Nutrition

Serving Size: 1 bowl (approximately 1 cup)
Calories: 220 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 30 mg