Mushroom Soup
A creamy homemade mushroom soup with browned cremini mushrooms, onion, garlic, thyme and vegetable broth, blended and finished with a little cream.
Ingredients
- 1 lb cremini or white button mushrooms sliced
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk
- salt and freshly ground black pepper to taste
- chopped parsley optional, for garnish
Instructions
- Wipe the mushrooms with a damp paper towel and slice them about 1/4 inch thick.
- In a heavy pot over medium heat, melt the butter or warm the oil. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and thyme and cook for 1 minute, stirring, until fragrant.
- Raise the heat to medium-high. Add the mushrooms in a single layer and let them cook undisturbed for 2 minutes before stirring.
- Pour in the broth, scraping up the browned bits. Bring to a gentle boil, then simmer for 10 to 12 minutes until the mushrooms are tender.
- Blend with an immersion blender in the pot, or in batches in a countertop blender, venting the lid.
- Return to low heat, stir in the cream or coconut milk and warm for 2 to 3 minutes without boiling.
- Season with salt and black pepper. Simmer uncovered a little longer if it is too thin.
- Ladle into bowls and top with parsley, a swirl of cream or sauteed mushroom slices.
Notes
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat. For a vegan version use coconut milk and vegan butter.
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