Description
This easy creamy mushroom soup is full of deep mushroom flavor and a silky texture, made without heavy cream. A simple cornstarch slurry creates richness while keeping the soup light and comforting.
Ingredients
- 1/4 cup extra virgin olive oil, plus extra for serving
- 1 medium onion, diced
- 2 pounds mixed mushrooms (cremini, portobello, shiitake), stemmed and sliced (1 kg)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups chicken stock or vegetable broth
- 2 bay leaves
- 1 cup milk
- 2 tablespoons cornstarch
- Fresh chives, finely chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Cook onion 5–7 minutes until soft.
- Add mushrooms and cook 10–15 minutes until browned and moisture evaporates.
- Stir in garlic and thyme; cook 1 minute.
- Season with salt and pepper. Add broth and bay leaves.
- Bring to a boil, then simmer 15–20 minutes.
- Whisk milk and cornstarch until smooth. Stir into soup.
- Simmer 3–5 minutes until thickened.
- Remove bay leaves and blend to desired consistency.
- Garnish with chives and drizzle of olive oil before serving.
Notes
- Allow mushrooms to brown properly for deeper flavor.
- Stir constantly when adding cornstarch mixture to prevent lumps.
- Adjust thickness by adding a splash of broth if needed.
- Taste and adjust seasoning after blending.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American