Cream of Mushroom Soup

Elevate your cooking with a deliciously rich and flavorful Cream of Mushroom Soup that's easy to make from scratch! This recipe guides you through the key ingredients, simple steps, and mouthwatering variations for vegan and gluten-free options. Perfect for warming your soul, this comforting soup is packed with nutrients and flavor.

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Ingredients

500g mixed mushrooms (cremini, shiitake, oyster), sliced

1 large onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon unsalted butter

4 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil and butter over medium heat. Once melted, add the diced onion and sauté for about 5 minutes, or until translucent.

Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to prevent burning.

Incorporate the sliced mushrooms and thyme, and cook for approximately 8-10 minutes, stirring occasionally until the mushrooms soften and release their juices.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes to meld the flavors.

After 15 minutes, carefully blend the soup using an immersion blender or transfer to a blender in batches. If using a blender, ensure to leave a small vent to avoid pressure build-up. Blend until smooth but leave some chunks for texture if desired.

Return the blended soup to the pot and stir in the heavy cream or coconut cream. Simmer for an additional 5 minutes, then season with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4