Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 3 cups vegetable or chicken broth
- ½ cup heavy cream
- 1 tablespoon all-purpose flour (optional for thickening)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion and sauté 3–4 minutes until softened.
- Add garlic and mushrooms; cook 8–10 minutes until mushrooms brown and release moisture. <li id="instruction-step-3" Stir in thyme and flour (if using), cook 1 minute.
- Pour in broth and bring to a simmer; cook 10 minutes.
- Use an immersion blender to partially purée the soup (leave some texture), or transfer 2 cups to a blender and return to pot.
- Stir in heavy cream and season with salt and pepper. Serve hot, garnished with parsley.
Notes
- For a vegan version, substitute butter with plant-based butter and heavy cream with full-fat coconut milk.
- For extra depth, sauté mushrooms in batches to avoid steaming.
- Storage: Keeps refrigerated up to 4 days or frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
