Description
A rich and comforting creamy mushroom soup made in under 30 minutes, perfect for weeknight dinners.
Ingredients
Scale
- 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
- 1 pound white button mushrooms (stemmed and sliced)
- 8 ounces cremini mushrooms (stemmed and sliced)
- 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)
- ½ cup heavy cream or creme fraîche (optional, plus more for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly.
- Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened.
- Add the remaining mushrooms and cook for another 5 minutes.
- Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
- Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
- Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes.
- Ladle into bowls and serve topped with a drizzle of olive oil, fresh parsley, and thyme.
Notes
For a dairy-free option, replace cream with coconut milk or cashew cream. Serve with crusty bread for an even more comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg