Mushroom Soup Creamy Starter (Print version)
Velvety sautéed mushrooms with thyme and cream — a warming vegetarian starter for chilly evenings.
# What goes in:
→ Vegetables
01 - 1 lb 1.6 oz fresh button or cremini mushrooms, sliced
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy & Fats
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons extra-virgin olive oil
06 - 3/4 cup plus 1 tablespoon heavy cream
→ Liquids
07 - 3 cups plus 2 tablespoons vegetable broth
→ Seasonings & Garnish
08 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
09 - Kosher salt, to taste
10 - Freshly cracked black pepper, to taste
11 - 1 tablespoon fresh flat-leaf parsley, chopped (for garnish)
# Cooking steps:
01 - Melt the butter with olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent and softened, about 3 to 4 minutes.
02 - Add the minced garlic and sliced mushrooms to the pot. Cook for 8 to 10 minutes, stirring every couple of minutes, until the mushrooms are deeply golden brown and most of their released moisture has cooked off.
03 - Stir in the dried thyme, a generous pinch of kosher salt, and freshly cracked black pepper. Toss to coat the mushrooms evenly and let the herbs bloom for about 30 seconds.
04 - Pour in the vegetable broth and stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to medium-low and let the soup simmer uncovered for 15 minutes to develop the flavors.
05 - For a silky, smooth texture, use an immersion blender to purée the soup directly in the pot until it reaches your preferred consistency. For a rustic, chunky texture, skip this step or purée only half of the soup.
06 - Stir in the heavy cream and heat gently over low for 2 to 3 minutes, just until warmed through. Do not allow the soup to boil after adding the cream. Taste and adjust the salt and pepper as needed.
07 - Ladle the hot soup into warmed bowls. Sprinkle each portion with chopped fresh parsley and serve immediately alongside crusty bread or garlic toast.
# Tips from flavorandfeast:
01 -
- It transforms humble everyday mushrooms into something that tastes like it took hours of careful work.
- The texture walks a perfect line between rustic and silky without any fussy techniques.
02 -
- Do not salt the mushrooms too early because salt draws out moisture and prevents browning, wait until they have already developed some color.
- Adding a splash of white wine right after the mushrooms finish browning creates an incredible layer of flavor that you will notice immediately.
03 -
- Cook the mushrooms in two batches if your pot feels crowded because overcrowding steams them instead of browning and that changes the entire character of the soup.
- A tiny pinch of nutmeg stirred in with the cream adds a barely there warmth that makes people ask what your secret ingredient is.