Description
This creamy mushroom soup blends the earthiness of white button and cremini mushrooms with aromatic herbs and a touch of white wine. The soup is partially pureed for a velvety texture and finished with a splash of cream for richness. Perfectly comforting and elegant, it’s an ideal starter or light meal for mushroom lovers.
Ingredients
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
Mushrooms
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
Flavorings
- 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
- ½ cup heavy cream or creme fraîche (optional, plus more for serving)
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and a few twists of freshly ground black pepper. Cook for about 2 minutes until the onion softens. Add half the mushrooms and cook, stirring occasionally, for 5 minutes until softened. Then add the remaining mushrooms and cook for another 5 minutes, allowing all the mushrooms to release their moisture and develop flavor.
- Add Garlic, Wine 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 mixture simmer gently for 15 minutes, melding all the flavors and tenderizing the mushrooms further.
- Blend Soup Partially: Let the soup cool slightly to avoid steam mishaps, then transfer about two-thirds of the mixture to a blender. Blend until smooth and creamy to achieve a velvety texture.
- Combine and Finish: Stir the blended soup back into the pot with the remaining chunky portion. If using, add the heavy cream or crème fraîche and cook for another 2 minutes until warmed through, removing any raw cream taste. Adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and finish with a drizzle of olive oil and/or cream. Sprinkle with fresh parsley and thyme leaves for an aromatic, colorful garnish. Serve hot and enjoy!
Notes
- You can substitute vegetable broth with chicken broth if not vegetarian.
- For a vegan version, use a plant-based cream alternative and vegan butter.
- The tamari adds umami and depth; if unavailable, use soy sauce but reduce salt accordingly.
- White wine is optional and can be skipped or replaced with extra broth for a non-alcoholic version.
- Leftover soup stores well in the refrigerator for up to 3 days or freezes for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American