A creamy, rich mushroom soup made with fresh mushrooms, aromatic herbs, and finished with cream. Can be made dairy-free or gluten-free with simple swaps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp butter or olive oil
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1 small onion or 2 shallots, diced
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3 garlic cloves, minced
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16 oz mushrooms (cremini, button, or mixed), sliced
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1 tsp fresh thyme
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1 bay leaf
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2 tbsp all-purpose flour
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4 cups low-sodium vegetable or chicken broth
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½ cup heavy cream or coconut cream
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Salt and black pepper to taste
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Pinch of nutmeg
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Optional: ¼ cup dry white wine
Instructions
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In a large pot, melt butter over medium heat. Add onions and sauté 5–7 minutes until soft.
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Add garlic and mushrooms. Cook 10–12 minutes until mushrooms are browned.
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Stir in thyme, bay leaf, and optional wine. Simmer 2 minutes.
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Sprinkle in flour and stir constantly for 2 minutes.
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Slowly pour in broth while whisking. Bring to a simmer and cook 15 minutes.
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Remove bay leaf. Blend half or all of the soup until desired texture is reached.
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Stir in cream, nutmeg, salt, and pepper. Heat through gently.
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Serve hot, garnished with herbs or a drizzle of olive oil.