Creamy Mushroom Soup

Step 1: Sauté the Vegetables

1. Heat butter and olive oil in a large pot over medium heat. The butter adds richness, while the oil helps prevent burning.
2. Add the chopped onions and sauté for about 4-5 minutes, or until they become soft and translucent.
3. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent the garlic from burning.

Step 2: Cook the Mushrooms

1. Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
2. Season the mushrooms with salt, pepper, and thyme as they cook. The thyme infuses a warm, earthy flavor into the soup.
3. Optional: If you’re using white wine, pour it into the pot now and let it cook off for 2-3 minutes. This deepens the flavor of the mushrooms.

Step 3: Add the Broth and Simmer

1. Pour in the vegetable broth (or chicken broth for a richer flavor), and stir to combine. Drop in the bay leaf.
2. Bring the soup to a gentle simmer over medium heat and cook for 15–20 minutes, allowing the flavors to meld and the mushrooms to soften further.

Step 4: Thicken the Soup

1. In a separate bowl, make a slurry by whisking together the flour (or cornstarch) with milk (or a little broth) until smooth.
2. Slowly stir the slurry into the simmering soup, making sure it’s well combined. This will help thicken the soup to a creamy consistency. Let it cook for an additional 5 minutes, stirring occasionally.

Step 5: Add the Cream

1. Lower the heat and stir in the heavy cream (or half-and-half) for that rich, velvety texture. Stir until fully combined.
2. Taste the soup and adjust the seasoning by adding more salt or pepper as needed.
3. Remove the bay leaf and discard.

Step 6: Blend the Soup (Optional)

For a silky smooth texture, use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, you can blend the soup in batches using a regular blender. Be careful not to overblend if you want to maintain some chunkiness with the mushrooms.

Serving Suggestions

This creamy mushroom soup is perfect on its own, but here are some ideas for serving:

• Crusty Bread: A warm, crusty baguette or slice of sourdough is perfect for dipping in the soup.
• Grated Parmesan: A sprinkle of fresh parmesan cheese adds a salty, savory contrast to the creamy soup.
• Herb Garnish: Fresh thyme or parsley makes a beautiful garnish on top of the soup, giving it a burst of color and a fresh flavor.

Tips and Variations

• Wild Mushrooms: For a more complex flavor, use a mix of wild mushrooms, like shiitake, oyster, or porcini.
• Vegan Option: Use coconut milk or cashew cream instead of heavy cream and replace the butter with olive oil for a completely vegan version.
• Add Protein: For a heartier soup, add cooked chicken or turkey for extra protein.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

Storage and Reheating

This soup stores wonderfully and even tastes better the next day as the flavors continue to develop. Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

This Creamy Mushroom Soup is the kind of dish that satisfies both the soul and the stomach. With its earthy mushrooms, rich creaminess, and fragrant herbs, it’s sure to become a go-to comfort food in your kitchen. Whether you’re making it for a cozy night in or to impress your guests, this soup will always be a crowd-pleaser.