Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour (optional for thicker texture)
- Salted black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt butter with olive oil in a large Dutch oven over medium heat.
- Sauté onion until soft (about 5 minutes). Add garlic and thyme; cook 1 minute.
- Add mushrooms and cook until browned and tender (8–10 minutes).
- Stir in flour (if using), then gradually whisk in broth until combined.
- Simmer 10 minutes, then stir in heavy cream and heat through (do not boil).
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- For a vegetarian version, use vegetable broth.
- To make ahead: omit cream, freeze soup base, add cream when reheating.
- Blending half the soup creates extra creaminess—but leaving it chunky adds texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
