Rich, flavorful, and irresistibly creamy, this mushroom soup is the epitome of comfort food. With earthy mushrooms, fragrant herbs, and a smooth, luscious texture, it’s perfect for chilly evenings or elegant dinners.

Ingredients

Soup Base:

• 2 tablespoons unsalted butter – For a rich, buttery foundation.
• 1 tablespoon olive oil – Adds depth and prevents butter from burning.
• 1 medium onion, finely chopped – Provides a sweet and savory base flavor.
• 2 garlic cloves, minced – Enhances the savory profile with a subtle kick.

Mushrooms and Flavor:

• 1 pound fresh mushrooms, sliced – Use button, cremini, or a mix of wild mushrooms for a robust flavor.
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) – Adds a fragrant, woodsy aroma.

Liquid and Creaminess:

• 4 cups chicken or vegetable broth – Choose vegetable broth for a vegetarian version.
• 1/2 cup heavy cream (or half-and-half for a lighter option) – Creates the silky texture.
• 1 tablespoon all-purpose flour (optional) – Thickens the soup slightly for a creamy consistency.

Optional Add-Ins:

• 1/4 cup Parmesan cheese, grated – Adds a nutty, savory richness (optional).

Seasoning and Garnish:

• Salt and black pepper, to taste – Balances and enhances all the flavors.
• Fresh parsley, chopped – Provides a bright, fresh garnish.

Step-by-Step Instructions

1. Build the Base:

• In a large soup pot or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.
• Once the butter has melted, add the finely chopped onion. Sauté for 5 minutes, stirring occasionally, until soft and translucent.
• Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to burn the garlic.

2. Sauté the Mushrooms:

• Add the sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their natural moisture.
• Continue cooking until the mushrooms become golden brown and caramelized, intensifying their flavor.
• Stir in 1 teaspoon dried thyme and cook for 1 minute to bloom the herb’s aroma.

3. Add the Liquid:

• Pour in 4 cups of broth and bring the mixture to a boil.
• Reduce the heat to low and let the soup simmer gently for 15 minutes. This allows the flavors to deepen and meld together.

4. Blend the Soup:

• Using an immersion blender, puree the soup directly in the pot until smooth and creamy.
• For a chunkier texture, blend only half the soup, leaving some mushrooms intact.
• Alternatively, transfer the soup in batches to a blender, blend until smooth, then return it to the pot.

5. Add the Cream and Finish:

• In a small bowl, whisk 1 tablespoon all-purpose flour with a few tablespoons of hot soup to form a smooth paste. Stir this mixture back into the pot if you prefer a slightly thicker soup.
• Reduce the heat to low and stir in 1/2 cup heavy cream and 1/4 cup Parmesan cheese (if using).
• Cook for an additional 5 minutes, stirring frequently, until the soup is heated through and velvety smooth.

6. Season and Garnish:

• Taste the soup and season with salt and freshly ground black pepper as needed.
• Ladle into bowls and sprinkle with freshly chopped parsley for a pop of color and freshness.

Serving Ideas:

• Serve with crusty bread or buttered baguette slices for dipping.
• Pair with a simple green salad for a balanced meal.
• Add a drizzle of truffle oil or a sprinkle of crispy fried onions for an elegant touch.

Tips for Variations:

1. Mushroom Selection: Combine cremini, shiitake, and porcini mushrooms for a deeper, more complex flavor.
2. Vegan Option: Use olive oil instead of butter, coconut milk for creaminess, and vegetable broth.
3. Protein Additions: Add shredded chicken or crispy pancetta for a heartier soup.