Name: Creamy Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for serving); 2 tablespoons unsalted butter; 1 medium yellow onion (chopped); ½ teaspoon sea salt; Freshly ground black pepper; 1 pound white button mushrooms (stemmed and sliced); 8 ounces cremini mushrooms (stemmed and sliced); 2 garlic cloves (grated); ¼ cup dry white wine; 3 cups vegetable broth; 1 tablespoon tamari; 1 tablespoon fresh thyme leaves (plus more for garnish); ½ cup heavy cream or creme fraîche (optional, plus more for serving); Chopped fresh parsley (for garnish)

Creamy Mushroom Soup

This easy mushroom soup is creamy, comforting, and packed with savory flavor! You can make this recipe two ways. Add heavy cream for a richer, more classic cream of mushroom soup, or skip it to give the soup a more concentrated mushroom flavor. Both options are delicious!

45 min total 15 min prep 30 min cook 4

Instructions

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1 Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.
2 Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
3 Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
4 Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
5 Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.