Ingredients
– 500g fresh mushrooms These provide the rich, earthy base for the soup
– 1 medium onion, finely chopped Adds sweetness and depth to the flavor
– 2 cloves garlic, minced Brings in a savory aroma that’s hard to beat
– 4 cups vegetable or chicken broth Serves as the liquid foundation for the soup
– 1 cup heavy cream or coconut cream Helps create that smooth, creamy texture
– 2 tbsp olive oil or vegan butter Used for sautéing and adding richness
– Salt and pepper to taste Essential for seasoning and enhancing the overall taste
– A mix of white button and cremini mushrooms (as part of the 500g total) Offers a blend of textures and flavors
– Extra-virgin olive oil (amount not specified, but use as needed for sautéing) Provides a healthy fat option
– Butter (amount not specified, but can be replaced with olive oil for dairy-free) Adds a traditional richness
– Dry white wine (amount not specified) Introduces acidity for balance
– Tamari or soy sauce (amount not specified) Boosts umami flavors
– Fresh thyme (amount not specified) Infuses aromatic herbs
– Parsley for garnish (amount not specified) Adds a fresh finish
– Heavy cream or crème fraîche (optional, beyond the 1 cup listed) For extra creaminess if desired
Instructions
1-First, clean and slice the mushrooms evenly for consistent cooking, using that 500g mix of white button and cremini for the best flavor.
2-Heat 2 tbsp olive oil or vegan butter in a large pot over medium heat, then add the finely chopped onion along with salt and pepper, and sauté until softened.
3-Add the mushrooms in two batches to encourage browning cook each batch until they release moisture and soften, as this step enhances the umami taste greatly.
4-Stir in the 2 minced garlic cloves, dry white wine, 4 cups vegetable or chicken broth, tamari or soy sauce, and fresh thyme, then cover and simmer for 15 minutes to develop the flavors.
5-After cooling slightly, puree about two-thirds of the soup until smooth using an immersion blender, then stir it back into the pot for the ideal texture.
6-For a richer version, add 1 cup heavy cream or coconut cream and warm gently without boiling to keep it creamy.
7-Finally, season to taste with salt and pepper, and serve hot, garnished with fresh parsley and thyme for a beautiful presentation.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Cook mushrooms in batches to ensure proper browning and prevent them from steaming.
🌿 Use tamari or soy sauce to boost umami flavors, and dry white wine for acidity (substitute with white wine vinegar if needed).
❄️ Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months, thaw overnight before reheating.
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Vegetarian, Dairy-Free Optional
Nutrition
- Serving Size: 1 cup