Creamy Mushroom Soup
Recipe from Two Peas and Their Pod
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.
Servings: 6
Calories: 204kcal
Ingredients
- 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
- Sauté the onion: Heat olive oil and butter over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes.
- Mushrooms: 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 (don’t let it burn).
- Deglaze: Add white wine, scraping up any browned bits.
- Thickening: Sprinkle flour over the mushrooms and onion, cook 1 to 2 minutes, then slowly add broth while stirring constantly to avoid lumps.
- Simmer: Add Tamari (or soy sauce), thyme, bay leaf, paprika, salt, and pepper. Simmer 15 minutes to meld flavors.
- Blend: 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. This naturally thickens the soup and gives it a silky texture. If you don’t have an immersion blender you can carefully transfer about half of the soup to a regular blender, puree it, then return it to the pot. Make sure it’s cool enough or blend in batches to avoid splatters.
- Finish: Stir in milk (or heavy cream), yogurt (or sour cream), lemon juice, and parsley. Taste and adjust seasoning, if necessary.
- Serve: Ladle the soup into bowls and garnish with a few sautéed mushrooms and fresh herbs, if desired. Serve warm.
Nutrition
Calories: 204kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 698mg | Potassium: 490mg | Fiber: 1g | Sugar: 5g | Vitamin A: 768IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg