Description
A rich, creamy Fall Mushroom Soup that combines a mix of cremini, shiitake, and button mushrooms with savory herbs and a silky broth, perfect for cozy autumn days. This comforting soup is easy to prepare, packed with deep earthy flavors, and can be adapted to suit various dietary preferences.
Ingredients
Scale
Mushrooms
- 8 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced
- 4 oz button mushrooms, sliced
Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Fats for Sautéing
- 2 tbsp butter
- 1 tbsp olive oil
Broth and Cream
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
Herbs and Seasonings
- 3 fresh thyme sprigs
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Optional Thickener
- 1 tbsp flour or cornstarch mixed with 2 tbsp cold water (optional)
Instructions
- Prepare the Mushrooms: Clean your mushrooms gently with a damp cloth and slice them thinly to ensure even cooking and maximum flavor extraction.
- Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat, then add diced onions and minced garlic. Cook until softened and fragrant, creating a delicious base for the soup.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and sauté until they release their moisture and turn golden brown, about 8 to 10 minutes. This step intensifies their earthy flavor and develops a rich texture.
- Add Broth and Herbs: Pour in the vegetable or chicken broth along with fresh thyme sprigs. Let the soup simmer gently for 20 minutes so the flavors meld together beautifully.
- Blend and Cream: Remove thyme sprigs and use an immersion blender to puree half the soup, creating a creamy texture while still leaving mushroom chunks for pleasant bites. Stir in heavy cream or coconut milk gently over low heat.
- Season and Thicken: Season with salt and pepper to taste. If you prefer a thicker soup, whisk in a small amount of flour or cornstarch dissolved in cold water and cook until slightly thickened.
- Final Touch: Finish with chopped fresh parsley, giving the soup a fresh color and herbaceous note just before serving.
Notes
- Don’t overcrowd the pan: sauté mushrooms in batches if needed to avoid steaming and losing flavor.
- Use mixed mushrooms to enhance texture complexity and depth of flavor.
- Allow soup to simmer gently to fully develop the savory aroma without evaporating too much liquid.
- Puree only half the soup to keep texture interesting and balanced.
- Add fresh herbs at different stages to layer fresh and cooked herb flavors.
- For vegan option, substitute heavy cream with coconut milk and use vegetable broth.
- Optional garnishes include truffle oil, crispy fried shallots, or toasted pumpkin seeds for additional texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Fall mushroom soup, creamy mushroom soup, autumn soup, vegetarian soup, vegan mushroom soup option, comforting soup