Creamy Mushroom Soup

Indulge in the ultimate comfort with this creamy mushroom soup recipe! Bursting with rich flavors from mixed mushrooms, garlic, and a silky touch of cream, it's a delightful dish for any occasion. Discover easy tips and delicious variations to customize your soup, whether you prefer vegan, gluten-free, or extra creamy. Ready to warm your soul?

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Ingredients

500g mixed mushrooms (such as cremini, shiitake, and button), sliced

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons olive oil

4 cups vegetable broth

1 cup heavy cream

1 tablespoon soy sauce

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

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for an additional minute until fragrant.

Stir in the sliced mushrooms and cook for about 10 minutes, or until they are softened and have released their moisture.

Pour in the vegetable broth and soy sauce, then add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Using an immersion blender, carefully blend the soup until smooth and creamy. (Alternatively, you can blend it in batches in a regular blender, but be cautious with hot liquids.)

Return the blended soup to the pot (if you used a regular blender), and stir in the heavy cream. Season with salt and pepper to taste.

Heat the soup over low heat for an additional 5 minutes, allowing the flavors to meld together.

Serve warm, garnished with chopped fresh parsley.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

- Presentation Tips: Serve the soup in rustic bowls, drizzled with a swirl of cream on top and a sprinkle of thyme for an inviting touch. Pair with warm crusty bread for a complete meal.