Mushroom Soup Recipe
This easy, creamy homemade Mushroom Soup Recipe is a healthy, comforting classic that feels like a warm hug in a bowl.
Ingredients
- 2 tablespoons unsalted butter or extra-virgin olive oil for dairy-free
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- 8 ounces white button mushrooms quartered
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 cup dry white wine optional; substitute low-sodium veggie broth
- 4 cups low-sodium vegetable broth I like Imagine Foods brand
- 1 cup whole milk or coconut milk for vegan creaminess
- 2 tablespoons all-purpose flour gluten-free flour works too
- Salt and black pepper to taste
- Chopped fresh parsley or chives for garnish
Instructions
- Melt butter in a heavy-bottomed pot over medium heat. Once foaming subsides, add onions. Season lightly with salt and sweat until translucent—about 5 minutes.
- Stir in garlic and thyme; cook until fragrant, roughly 30 seconds.
- Add both types of mushrooms in batches. Let each batch sizzle undisturbed for 2–3 minutes so the edges caramelize.
- Sprinkle flour over the mushrooms and stir well to coat. Cook for a minute to eliminate raw flour taste.
- Pour in the white wine (if using) and deglaze the pot—scraping up all those tasty brown bits. Simmer until wine reduces by half.
- Gradually whisk in vegetable broth. Increase heat to bring to a low boil, then reduce to a gentle simmer. Let it bubble quietly for 10–12 minutes.
- Remove from heat and use an immersion blender to puree until silky-smooth. Stir in milk or coconut milk.
- Gently reheat, taste and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley or chives.
Notes
Choose firm mushrooms with dry caps—avoid ones that feel slimy. Always wipe them gently with a damp cloth rather than washing under running water to preserve their texture.
Nutrition
Calories: 150kcal
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