Description

This Easy Mushroom Soup is a creamy, comforting dish perfect for a cozy meal. Combining white button and cremini mushrooms sautéed with onions, garlic, and fresh thyme, it gets a depth of flavor enhanced by white wine and tamari. The soup is partially blended for a velvety texture while keeping some mushroom chunks for bite, finished with optional cream for richness and garnished with fresh herbs.

Ingredients

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Soup 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, to taste
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

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Instructions

Sauté Aromatics and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and sauté, stirring occasionally, for 5 minutes until softened. Add the remaining mushrooms and cook for another 5 minutes, allowing all mushrooms to brown slightly and release their flavors.
Add Flavorings and Simmer: Stir in the grated garlic, then add the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the soup simmer for 15 minutes to meld all the flavors together.
Blend Soup for Creamy Texture: Allow the soup to cool slightly. Transfer about two-thirds of the soup to a blender and puree until smooth. This step creates a creamy base while retaining some chunky mushroom pieces for texture.
Combine and Finish Soup: Return the blended soup to the pot and stir well with the remaining chunky soup. If desired, stir in the heavy cream or crème fraîche. Cook for another 2 minutes over medium heat until warmed through and the raw cream flavor is cooked off. Adjust seasoning with additional salt and pepper if needed.
Serve and Garnish: Ladle the soup into bowls. Drizzle with extra olive oil and/or cream if desired. Garnish with fresh parsley and thyme leaves for a bright, fresh finish.

Notes

You can use either heavy cream or crème fraîche to add richness to the soup or omit it completely for a lighter version.
If you prefer a fully smooth soup, blend the entire batch rather than just two-thirds.
Vegetable broth keeps this recipe vegetarian and suitable for vegetarians; for a vegan version, substitute the butter with plant-based margarine and omit the cream or use coconut cream.
Using tamari enhances the umami flavor without adding gluten; ensure the tamari is gluten-free if needed.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 450mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 20mg