Cream Of Mushroom Soup
Warm up with this easy, creamy, homemade Cream Of Mushroom Soup Recipe that’s quick to whip up and pure comfort food heaven. Perfect for a cozy weeknight dinner or holiday gatherings.
Ingredients
- 1 pound mixed mushrooms (8 oz cremini, 8 oz shiitake) trimmed and sliced
- 1 tablespoon olive oil (extra-virgin for depth)
- 1 tablespoon unsalted butter (or vegan buttery spread)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 tablespoons all-purpose flour (or rice flour for gluten-free)
- 1/2 cup dry white wine (such as Pinot Grigio; substitute extra broth if you prefer no alcohol)
- 4 cups low-sodium vegetable broth (homemade or store-bought)
- 1 cup whole milk Greek yogurt (or coconut cream for dairy-free)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Sea salt and freshly ground black pepper, to taste
- Chopped parsley or chives, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat. Cook onion and garlic until soft.
- Add mushrooms, salt, and pepper. Cook until mushrooms release their juices and turn golden.
- Sprinkle flour over mushrooms and stir to create a base for thickening the soup.
- Pour in white wine, scrap the browned bits, and let it reduce slightly.
- Whisk in vegetable broth and thyme. Simmer for 10 minutes.
- Purée the soup until silky with an immersion blender.
- Off the heat, whisk in Greek yogurt. Adjust seasoning if needed.
- Garnish with parsley or chives. Serve warm with bread or salad.
Notes
For a lighter version, use half-and-half instead of Greek yogurt. Good quality broth enhances the flavor.
Nutrition
Calories: 150kcal
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