Description
This creamy mushroom soup is rich, savory, and comforting — perfect for a cozy night in or as an elegant starter. Made with simple ingredients and ready in just 30 minutes, it’s creamy without heavy cream!
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup milk
Salt and pepper, to taste
Fresh thyme, for garnish
Instructions
1. In a large pot, heat butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and sauté for another minute.
2. Add the sliced mushrooms to the pot and cook until they release their juices and begin to brown, about 8–10 minutes.
3. Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in the broth, stirring constantly to prevent lumps. Bring to a simmer.
4. Reduce heat to low and stir in the milk. Continue to cook until the soup thickens, about 5 minutes. Season with salt and pepper to taste.
5. Ladle into bowls and garnish with fresh thyme.
Notes
Use a mix of mushroom varieties like cremini, shiitake, or button mushrooms for deeper flavor.
For a dairy-free version, swap milk with unsweetened almond or oat milk.
Blend part of the soup for an extra creamy texture while still keeping some mushroom chunks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl