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Golden Mushroom Soup

A comforting soup with rich, earthy flavors and a velvety texture, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 1 pound mixed mushrooms sliced (shiitake, cremini, or button)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Blender or immersion blender

Method
 

  1. In a large pot, heat the olive oil and butter over medium heat.
  2. Sauté the diced onion for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the sliced mushrooms and sauté for about 10 minutes until they release their moisture and become tender.
  5. Pour in the vegetable broth and add dried thyme, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  7. Using an immersion blender, carefully blend the soup until smooth.
  8. Stir in the heavy cream and heat through for 2-3 minutes.
  9. Serve the soup hot, garnished with fresh parsley.

Notes

This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.