Description
This Creamy Mushroom Soup is rich, velvety, and full of deep savory flavor from cremini mushrooms, white wine, and fresh thyme. Partially blended for the perfect balance of smooth and chunky texture, it’s an easy, comforting soup that’s perfect for dinner or entertaining.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large yellow onion
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 cup all-purpose flour
- 2 1/2 cups vegetable broth
- 2 tablespoons Tamari or lite soy sauce
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup whole milk or heavy cream
- 1/3 cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped Italian parsley
- Optional garnish: extra sautéed mushrooms and fresh thyme or parsley
Instructions
- Heat olive oil and butter over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes.
- Add sliced mushrooms and cook until most of their liquid evaporates and they’re nicely browned, 8–10 minutes. Add the garlic and sauté 1–2 minutes until fragrant.
- Add white wine, scraping up any browned bits.
- Sprinkle flour over the mushrooms and onion, cook 1 to 2 minutes, then slowly add broth while stirring constantly to avoid lumps.
- Add Tamari (or soy sauce), thyme, bay leaf, paprika, salt, and pepper. Simmer 15 minutes to meld flavors.
- Remove bay leaf. Use an immersion blender to partially blend the soup, blend about half of it to create a creamy base while leaving some mushrooms whole and chunky.
- Stir in milk (or heavy cream), yogurt (or sour cream), lemon juice, and parsley. Taste and adjust seasoning, if necessary.
- Ladle the soup into bowls and garnish with a few sautéed mushrooms and fresh herbs, if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 204
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: Creamy Mushroom Soup