Description
This creamy mushroom soup is a comforting and savory dish featuring a blend of white button and cremini mushrooms cooked with onions, garlic, and fresh thyme, finished with a touch of cream for richness. Perfectly balanced with the depth of dry white wine and tamari, this soup offers a smooth, velvety texture with delightful mushroom flavor.
Ingredients
Scale
Mushroom Soup Base
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves (plus more for garnish)
Finishing & Garnish
- ½ cup heavy cream or crème fraîche (optional, plus more for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Onions and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and stir occasionally, cooking for 5 minutes until they soften. Then add the remaining mushrooms and cook for another 5 minutes.
- Add Flavors and Simmer: Stir in the grated garlic, then pour in the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the soup simmer gently for 15 minutes to develop rich flavors.
- Blend the Soup: Remove the pot from heat and let it cool slightly. Transfer two-thirds of the soup to a blender and blend until smooth, creating a creamy texture while leaving some mushroom pieces unblended for added texture.
- Combine and Heat Through: Pour the blended soup back into the pot with the remaining chunky soup. If using, stir in the heavy cream and cook for an additional 2 minutes over medium heat, allowing the cream to warm and integrate, removing any raw cream taste. Taste and adjust seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and finish with a drizzle of olive oil or extra cream, plus chopped fresh parsley and additional thyme leaves for a fresh, aromatic garnish.
Notes
- This recipe can be made either with or without heavy cream. Adding cream produces a classic, rich cream of mushroom soup, while omitting it intensifies the mushroom flavor for a more concentrated taste.
- For a gluten-free version, ensure tamari is gluten-free-certified.
- Use fresh thyme to elevate the flavor profile, but dried thyme can be substituted in a pinch.
- Pair with crusty bread or a light salad for a full meal experience.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
