Mushroom Soup

A velvety, savory mushroom soup made with sautéed mixed mushrooms, shallots, garlic, herbs, and a touch of cream — comforting, elegant, and simple to prepare.

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Course: Appetizer

Cuisine: International

Keyword: mushroom soup, creamy mushroom soup, comfort food, vegetarian soup, mushroom recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 320kcal

Ingredients

1 lb 450 g mixed mushrooms (cremini, button, or baby bella), sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion finely chopped
2 shallots minced (or 1 extra small onion)
3 cloves garlic minced
3 tbsp all-purpose flour
4 cups 1 L vegetable or chicken broth
1 cup 240 ml heavy cream or half-and-half
2 tsp fresh thyme leaves or 1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1 tbsp soy sauce or tamari optional
Fresh parsley or chives chopped, to garnish

Instructions

Clean mushrooms with a damp cloth and slice evenly.
Heat butter and olive oil in a large pot over medium heat.
Add onions and shallots; sauté until soft and translucent, about 5 minutes.
Stir in garlic and cook 30 seconds until fragrant.
Add sliced mushrooms and cook, stirring, until they release juices and brown, about 8–10 minutes.
Sprinkle flour over mushrooms, stir to coat and cook 1–2 minutes to remove raw flour taste.
Gradually pour in broth while stirring to avoid lumps; add thyme and bay leaf.
Bring to a simmer and cook 10 minutes to meld flavors.
Remove bay leaf; use an immersion blender to purée until smooth, or transfer in batches to a blender.
Stir in cream and soy sauce if using; warm gently without boiling. Adjust seasoning with salt and pepper.
Ladle into bowls, garnish with chopped parsley or chives and a drizzle of cream if desired; serve immediately.

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