Description
A simple, creamy mushroom soup made with mixed mushrooms, milk, and cornstarch for a silky stovetop soup. Easy to make and serves 6.
Ingredients
Scale
- 1/4 cup (60 ml) extra virgin olive oil
- 1 medium (about 150g) sweet onion, diced
- 2 pounds (900 g) mixed mushrooms (preferably cremini and shiitake), stemmed and sliced
- 4 cloves garlic, minced (fresh, not sprouted)
- 11/2 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups (1.2 liters) chicken stock or vegetable broth (low sodium recommended)
- 2 bay leaves
- 1 cup (240 ml) milk
- 2 tablespoons (16 g) cornstarch
- Fresh chives, for garnish
Instructions
- Step 1: Sauté Onions and Mushrooms: Heat 1/4 cup olive oil in a large pot over medium heat. Add diced sweet onion and sliced mushrooms. Stir well and cook until mushrooms release their moisture and it evaporates, approximately 10-12 minutes. If mushrooms release too much liquid, increase heat to medium-high about 10 minutes into cooking to evaporate excess moisture without burning. This builds a fragrant base for your soup.
- Step 2: Add Garlic and Thyme: Once the mushrooms have cooked down, add minced fresh garlic and 11/2 teaspoon dried thyme. Cook for about 2 minutes until fragrant, infusing the oil with aromatic flavors. If burnt garlic flavor occurs, add garlic 5 minutes into cooking next time to avoid overcooking.
- Step 3: Pour in Stock and Simmer: Add 5 cups chicken stock or vegetable broth and 2 bay leaves. Bring to a boil, then reduce heat to simmer and cook for 20 minutes. This allows flavors to meld. If the soup tastes bland after simmering, add a pinch of salt or a splash of vinegar during the last 5 minutes.
- Step 4: Thicken with Milk and Cornstarch: In a small bowl, whisk together 1 cup milk and 2 tablespoons cornstarch until smooth to avoid lumps. Stir this mixture into the simmering soup. This step thickens the soup, giving a silky texture without clumping. If soup becomes too thick, gradually add 1/2 cup more broth or water during the last 5 minutes.
- Step 5: Blend for Creaminess: Carefully transfer half the soup to a blender. Blend until smooth, about 30 seconds, venting the lid to release steam and prevent splattering. Blend in small batches if necessary. This creates a creamy consistency while leaving some chunks for texture.
- Step 6: Serve and Garnish: Ladle soup into bowls. Drizzle with olive oil and sprinkle fresh chives on top for color and flavor. Optional garnishes include drizzle of truffle oil, crunchy croutons, or crispy fried onions.
Notes
- Storage Tips: Room Temperature: Store soup in an airtight container at room temperature for up to 1 day. Consume promptly.
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave before serving.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: Choose firm, blemish-free cremini and shiitake mushrooms for best flavor and texture.
- Use sweet onions for subtle sweetness; select ones that feel heavy for their size.
- Freshly minced garlic adds warmth; avoid sprouted cloves.
- Unsalted butter is recommended if adding butter; use softened for easy blending.
- Fresh thyme is preferred for aromatic flavor; adjust amount if using dried.
- Low-sodium broth allows better control of seasoning.
- When sauteing, if excess liquid builds up, increase heat to medium-high after 10 minutes to evaporate it.
- For blending hot soup, blend in small batches with lid vented to prevent pressure buildup and splattering.
- Add salt or vinegar near end of simmering to brighten flavors if needed.
- Garlic added too early can burn; add after mushrooms have softened if problems occur.
- Reheating Instructions: Reheat soup gently on the stovetop or microwave until warmed through, stirring occasionally for even heat.
- Serving Suggestions: Serve this easy mushroom soup with gluten-free bread or crusty sourdough. A garden salad or roasted asparagus pairs well. Garnish with fresh chives or a drizzle of olive oil to personalize flavors. For variety, top with croutons, fried onions, or truffle oil.
- Recipe Variations: Substitute heavy cream with half-and-half for a lighter creamy option.
- Use vegetable broth for a vegetarian version.
- Add diced cooked chicken or beans to increase protein content.
- Incorporate other vegetables like roasted carrots or celery for different flavors.
- Ingredient Notes: Mixed mushrooms provide depth of flavor; balance cremini and shiitake in equal parts or adjust as desired.
- Sweet onions add natural sweetness; yellow onions can be substituted if preferred.
- Fresh garlic is best; avoid pre-minced for better flavor.
- Milk and cornstarch create creaminess without heavy cream.
- Bay leaves should be removed before serving to avoid bitter bits.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg