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Rustic Creamy Mushroom Soup

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A cozy and earthy soup made with sautéed mushrooms, fresh herbs, and a touch of cream. Perfectly blended for a rich texture, this rustic bowl of warmth is ideal for cold days and pairs beautifully with crusty bread.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional for richer flavor)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 500g (about 4 cups) cremini or mixed mushrooms, sliced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 3 cups vegetable broth
  • 1/2 cup unsweetened coconut milk or heavy cream
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • Fresh parsley or thyme for garnish

Instructions

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until fragrant and translucent (about 5 minutes).
  3. Stir in mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release their moisture and start to brown (10–12 minutes).
  4. Sprinkle flour over the mixture and stir well to coat.
  5. Gradually add the broth, stirring to avoid lumps. Bring to a gentle boil.
  6. Reduce heat and simmer for 15 minutes, allowing flavors to meld.
  7. Stir in cream or coconut milk and soy sauce. Simmer another 5 minutes.
  8. Use an immersion blender to blend part of the soup for a creamy texture, leaving some mushroom pieces whole.
  9. Serve hot, garnished with fresh herbs and toasted bread on the side.

Notes

  • For a vegan version, skip the butter and use coconut milk.
  • Add a splash of white wine before simmering for deeper flavor.
  • Leftovers keep well in the fridge for up to 3 days.

Nutrition

Keywords: mushroom soup, creamy mushroom soup, vegan soup, rustic soup, comfort food

Find it online: https://epicrecipebox.com/rustic-creamy-mushroom-soup/