Description
This creamy mushroom soup is a comforting and flavorful dish made with fresh brown mushrooms, aromatic garlic and thyme, and a velvety blend of butter, flour, and cream. Perfectly seasoned and simmered to a rich, smooth consistency, it makes an ideal starter or light meal for any day.
Ingredients
Scale
Base Ingredients
- 4 Tablespoons unsalted butter
- 1 Tablespoon oil
- 1 onion, diced
- 5 cloves garlic, minced
Mushroom Mixture
- 1 1/2 pounds fresh brown mushrooms, diced
- 4 teaspoons chopped thyme, divided
- 1/4 cup all-purpose flour
Broth and Seasoning
- 5 cups low-sodium chicken broth or stock
- 1–2 teaspoons salt, adjust to taste
- 1/2–1 teaspoon black cracked pepper, adjust to taste
Cream and Garnish
- 1/2 cup heavy cream or half and half (substitute evaporated milk if preferred)
- Chopped fresh parsley and thyme to serve
Instructions
- Heat Butter and Oil: In a large pot over medium-high heat, melt the 4 tablespoons of unsalted butter and 1 tablespoon of oil until combined and hot.
- Sauté Onion: Add the diced onion and cook for 2 to 3 minutes until it becomes soft and translucent, enhancing the soup’s base flavor.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Cook Mushrooms and Thyme: Add the diced brown mushrooms along with 2 teaspoons of chopped thyme. Cook for 5 minutes, allowing the mushrooms to soften and release their moisture.
- Incorporate Flour: Sprinkle the mushrooms with 1/4 cup of all-purpose flour, stir well, and continue to cook for another 2 minutes to cook out the raw flour taste and thicken the mixture.
- Add Broth: Pour in 5 cups of low-sodium chicken broth or stock, stirring thoroughly to blend the flour evenly. Bring the mixture to a rolling boil.
- Season and Simmer: Reduce the heat to low-medium, then season the soup with salt and black cracked pepper to your liking. Cover the pot and let it simmer for 10 to 15 minutes, stirring occasionally until the soup thickens.
- Add Cream: Lower the heat to low and stir in 1/2 cup of heavy cream or half and half. Be careful not to boil the soup after adding the cream; let it gently simmer to meld the flavors.
- Final Seasoning and Garnish: Taste and adjust salt and pepper as needed. Stir in the remaining 2 teaspoons of chopped thyme and chopped fresh parsley. Serve warm, garnished with additional parsley and thyme if desired.
Notes
- You can substitute evaporated milk for heavy cream if you want a lighter soup.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The soup thickens as it cools; reheat gently and add extra broth if needed.
- Fresh thyme adds the best flavor, but dried thyme can be used in a pinch (reduce quantity by half).
- Adjust seasoning carefully, especially the salt, depending on the saltiness of your broth.
