Description
A cozy and comforting creamy mushroom soup that’s hearty yet light. Made with simple pantry staples, this vegetarian-friendly soup is ready in just 30 minutes—perfect for chilly nights, busy weeknights, or soothing comfort food cravings.
Ingredients
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2 tablespoons butter (28 g)
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1 tablespoon olive oil (15 ml)
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1 large onion, diced (about 150 g)
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4 cloves garlic, minced
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1 pound mushrooms, sliced (450 g)
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2 tablespoons all-purpose flour (16 g)
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4 cups chicken or vegetable broth (960 ml)
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1 cup milk (240 ml)
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Salt and pepper, to taste
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Fresh thyme, for garnish
Instructions
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In a large pot over medium heat, melt the butter with olive oil. Add diced onion and sauté for 5 minutes until softened.
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Stir in minced garlic and cook for 1 minute.
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Add mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and juices release.
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Sprinkle flour over mushrooms and stir well to coat.
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Slowly pour in broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
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Lower the heat, stir in milk, and cook for 5 minutes until thickened. Season with salt and pepper.
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Ladle into bowls, garnish with fresh thyme, and serve hot.
Notes
Use a mix of mushrooms (cremini, shiitake, button) for deeper flavor.
Swap milk for cream or half-and-half for extra richness.
For vegan, use plant-based butter and nondairy milk.
Dried thyme works if fresh isn’t available (use ⅓ the amount).
Adjust thickness by adding more broth or simmering longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European-inspired