Description
A rich and savory mushroom soup that’s ready in just 30 minutes. Perfectly creamy without heavy cream—ideal for cozy nights or elegant dinners.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 pound mushrooms, sliced (cremini, button, shiitake, or a mix)
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup milk (or unsweetened almond/oat milk for dairy-free)
Salt and pepper, to taste
Fresh thyme, for garnish
Instructions
Sauté Aromatics
In a large pot, heat butter and olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 more minute until fragrant.
Cook Mushrooms
Add sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add Flour and Broth
Sprinkle flour over the mushrooms and stir to coat evenly. Gradually pour in the broth while stirring constantly to avoid lumps. Bring the soup to a gentle simmer.
Stir in Milk and Thicken
Reduce heat to low and stir in the milk. Continue to cook for about 5 minutes until the soup thickens to your desired consistency. Season with salt and pepper to taste.
Serve and Garnish
Ladle into bowls and garnish with fresh thyme. For extra creaminess, blend part of the soup and mix back in.
Notes
Mushroom Mix Tip: Use a combination of cremini, shiitake, and button mushrooms for maximum depth of flavor.
Dairy-Free Option: Replace milk with unsweetened almond or oat milk. Use oil instead of butter.
Texture Option: Blend half the soup for a creamier texture while still enjoying mushroom pieces.
Make It Vegan: Use vegetable broth and plant-based milk; skip the butter or use vegan butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Starter, Vegetarian
- Method: Stovetop
- Cuisine: American, European-Inspired
