Description
This hearty and comforting mushroom soup recipe delivers earthy aroma and a silky-smooth texture, making it perfect for busy weeknights when you crave something wholesome and deeply satisfying. It’s an easy-to-make dish that offers big flavor with minimal fuss for any skill level.
Ingredients
- 450 g (1 lb) mixed fresh mushrooms (such as cremini and shiitake), thinly sliced
- 60 g (4 tablespoons) unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 10 cloves garlic (4 minced for soup, 6 whole for roasting)
- 45 g (0.25 cup) all-purpose flour (or use a cornstarch slurry for a gluten-free option)
- 950 ml (4 cups) vegetable broth (or chicken broth if preferred for a richer, more robust flavor)
- 120 ml (0.5 cup) whole milk
- 240 ml (1 cup) heavy cream, divided
- 10 g (2 teaspoons) smoked paprika, divided
- 5 g (1 tablespoon) fresh thyme leaves, finely chopped
- 5 g (1 tablespoon) fresh chives, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Roast Garlic For Swirl: Preheat your oven to 200 degrees C (400 degrees F). Toss the 6 whole, unpeeled garlic cloves with 2 tablespoons olive oil on a small baking sheet. Roast for 15-20 minutes, or until soft and fragrant. Let them cool, then peel and set aside for the cream swirl.
- Prep Ingredients: Begin by thinly slicing the 450 g (1 lb) of mixed mushrooms. Next, finely chop the medium yellow onion and mince the 4 cloves of garlic designated for the soup base.
- Saute Aromatics: In a large pot or Dutch oven, melt 30 g (2 tablespoons) unsalted butter over medium heat. Add the chopped yellow onion and cook for 5-7 minutes until it softens and becomes translucent. Stir in the 4 minced garlic cloves and cook for just another minute until they smell fragrant.
- Brown Mushrooms: Increase the heat to medium-high. Add the sliced mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes. Watch for them to turn deeply golden brown and release all their liquid, which intensifies their rich, earthy flavor. (If your pot is too crowded, cook the mushrooms in two batches to ensure proper browning and prevent them from steaming instead.)
- Build The Base: Sprinkle 45 g (0.25 cup) all-purpose flour over the onion, garlic, and mushrooms mixture. Stir constantly for 1-2 minutes to cook off the raw flour taste, creating a light, nutty-smelling roux that will thicken the soup.
- Simmer The Soup: Gradually whisk in 950 ml (4 cups) vegetable broth, then the 120 ml (0.5 cup) whole milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently. Add 180 ml (0.75 cup) heavy cream and the chopped fresh thyme. Season with salt and freshly ground black pepper to taste. Simmer for 10-15 minutes, allowing flavors to meld and the soup to thicken slightly, coating the back of a spoon. You may blend just half the soup for a lovely creamy texture while still leaving some satisfying mushroom pieces.
- Finish With Cream And Swirl: Reduce heat to low. Taste the soup and adjust seasonings as needed. While the soup simmers, prepare the Smoky Garlic Cream Swirl: In a small blender or food processor, combine the roasted, peeled garlic cloves with the remaining 60 ml (0.25 cup) heavy cream and 1.5 teaspoons of smoked paprika. Blend until completely smooth and creamy. Serve the hot mushroom soup garnished with a drizzle of this smoky cream swirl, a light dusting of the remaining paprika, and fresh chives for a pop of color.
Notes
For a dairy-free soup, swap whole milk and heavy cream with full-fat coconut milk or a homemade cashew cream. To make this recipe gluten-free, substitute all-purpose flour with a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) added at the end of simmering. For a lighter texture, use skim milk or evaporated milk instead of whole milk, and half-and-half in place of heavy cream. To prevent curdling, do not boil the soup once cream is added; gently heat it through. Ensure mushrooms are well browned at the start for maximum savory flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups (360ml)
- Calories: 320 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 45 mg