Description
This homemade mushroom soup is rich, earthy, and full of comforting flavor. Made with fresh mushrooms, onions, garlic, and herbs, it comes together with simple pantry staples. You can keep it chunky and rustic or blend it into a silky, creamy finish. Perfect for cozy weeknight dinners or as an elegant starter for guests.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped up
- Salt and pepper
- 1 lb button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup white wine
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon fresh thyme
If You Want It Creamy:
- ½ cup heavy cream
For Serving:
- Fresh parsley, chopped
Instructions
Heat butter and oil in big pot. Add onion, salt, pepper. Cook 2 minutes until soft.
Add half the mushrooms. Don’t stir too much. Let them brown for 5 minutes. Add rest of mushrooms. Cook until all are soft and brown.
Add garlic. Stir 30 seconds until it smells good.
Add wine, broth, soy sauce, thyme. Bring to simmer. Cover. Cook 15 minutes.
Let cool 5 minutes. Blend about two-thirds of it until smooth. Pour back in pot. Stir everything together.
Add cream if using. Cook 2 minutes to heat through.
Taste. Add salt and pepper if needed. Serve with parsley on top.
Notes
Wipe mushrooms with damp towel. Don’t wash them. They absorb water like sponges.
Add dried shiitake while cooking for more flavor. Take out before blending. My mom does this and it makes a huge difference.
No wine? Use extra broth plus splash of vinegar at the end.
Don’t blend everything. Leave chunks for texture. All smooth soup is boring.
Room temperature cream mixes better than cold cream.
Fresh herbs added at the end brighten up the whole pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop, One-Pot
- Cuisine: American