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Creamy Mushroom Soup with Deeply Browned Mushrooms

A heartwarming Creamy Mushroom Soup featuring deeply browned mushrooms, providing a savory burst of flavor and a rich, velvety texture perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 2 lbs cremini mushrooms, sliced You can use other types of mushrooms if preferred.
Aromatics
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme leaves Fresh is recommended for best flavor.
Base Ingredients
  • 3 tbsp butter Can be substituted with ghee for a Halal option.
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour This will help thicken the soup.
  • 4 cups vegetable broth Use low-sodium for less salt.
  • 3/4 cup heavy cream Coconut milk can be used as a lighter alternative.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper Freshly ground is ideal.
  • 1/2 tsp smoked paprika
Garnish
  • 2 tbsp fresh parsley, chopped For garnish.

Method
 

Sauté the Mushrooms
  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced cremini mushrooms. Sauté for about 10-12 minutes until they are browned and caramelized.
Cook the Aromatics
  1. Add in the diced yellow onion and minced garlic. Sauté for another 5 minutes until the onions are translucent and the garlic is fragrant.
Make the Roux
  1. Sprinkle in the flour and stir for about 1 minute to form a paste. This will thicken your soup.
Season It Up
  1. Add the fresh thyme leaves and smoked paprika, stirring to incorporate all the delightful flavors.
Add the Broth
  1. Pour in your vegetable broth, bringing the mixture to a simmer. Let it cook for 10-15 minutes.
Finish with Cream
  1. Reduce the heat to low and add the heavy cream, salt, and black pepper. Stir well and let it heat through briefly.
Garnish and Serve
  1. Just before serving, sprinkle with freshly chopped parsley for that lovely pop of color and flavor.

Notes

This soup can be stored in the refrigerator for up to 4 days, or can be frozen for up to 3 months. To reheat, warm gently on the stove adding a splash of broth or cream if necessary.