Creamy Mushroom Soup

The ULTIMATE homemade creamy mushroom soup with thyme! Ready to serve in under an hour.

5 from 1 vote

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Course: Soup

Cuisine: western

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 315kcal

Cost: $15

Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and saute for 3 minutes or until soft.
Add the minced garlic and cook for a further 1 minute.
Add the sliced mushrooms and thyme and cook until golden brown (this will take approximately 5 minutes).
Add the white wine and cook, stirring, for 1 minute or until evaporated.
Sprinkle over the flour and beef stock powder. Cook, stirring, for 2 minutes.
Pour in the liquid chicken stock, stir and bring to a low simmer for 15 minutes.
Spoon out and reserve 2 cups of the soup in a jug or bowl. Set aside (see notes).
Use a stick blender to puree the remaining soup.
Add the reserved soup and the cream to the pureed soup.
Season with salt and pepper and mix to combine.

RECIPE NOTES & TIPS:

Browning the mushrooms well in the pan before adding the stock gives the soup plenty of rich earthy flavour.
Reserving & pureeing the soup - you can puree the entire soup for a smooth creamy texture. However, I recommend setting aside 2 cups of the chunky soup while you puree the remaining soup. This gives you the perfect combination of a smooth creamy soup with the added texture of some chunky sliced mushrooms.
Topping suggestions - top the soup with some crunchy homemade croutons, shaved parmesan cheese, a few drops of olive oil, fresh parsley or thyme and/or some extra browned mushrooms.
Storage - store any leftovers in the fridge for up to 3 days.
Freezing - this soup freezes and reheats beautifully. Be sure to cool the soup completely before freezing then place in an airtight container in the freezer for up to 3 months in either individual serves, or as a whole batch. Thaw and reheat as required.