Ingredients
500 g (1 lb) fresh mushrooms, sliced
5 garlic cloves, minced
1 medium onion, finely chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt, or to taste
2 tablespoons fresh parsley, chopped
¼ cup grated Parmesan cheese (optional)
Instructions
Step 1: Sauté the mushrooms
In a large pot, melt butter with olive oil over medium-high heat. Add sliced mushrooms and cook for 7–8 minutes until golden brown and tender. Reserve a few slices for garnish.
Step 2: Add garlic and onion
Add chopped onion and sauté for 3–4 minutes until soft. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Thicken the soup
Sprinkle flour over the mushroom mixture and stir continuously for 1 minute. Slowly pour in the broth while stirring to prevent lumps.
Step 4: Simmer
Add thyme, salt, and black pepper. Bring to a gentle simmer and cook for 10–12 minutes, allowing the flavors to develop.
Step 5: Add the cream
Reduce heat to low and slowly stir in heavy cream. Add Parmesan cheese if desired. Simmer gently for another 3–5 minutes without boiling.
Step 6: Blend for creaminess
For a smooth, creamy texture like the soup in your photo, use an immersion blender to partially blend the soup while keeping plenty of mushroom slices intact.
Step 7: Garnish and serve
Ladle the hot soup into bowls. Top with sautéed mushrooms, freshly chopped parsley, and cracked black pepper.
Tips for the Perfect Mushroom Soup
Extra flavor: Use a mix of white button and cremini mushrooms.
Rich texture: Heavy cream creates a silky, restaurant-style consistency.
Garlic lovers: Add roasted garlic for a deeper, sweeter flavor.
Perfect pairing: Serve with crispy garlic bread or toasted sourdough.
Storage: Keep refrigerated in an airtight container for up to 3–4 days.
Enjoy your homemade Creamy Garlic Mushroom Soup! 🍄