Say less 😄🍄
Here’s a cozy, classic mushroom soup—rich, comforting, and easy.
Creamy Mushroom Soup (serves 2–3)
Ingredients
- 250–300 g mushrooms (button, cremini, or a mix), sliced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion or 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 tbsp flour (optional, for thickness)
- 2 cups vegetable or chicken stock
- ½ cup cream or milk (or plant cream)
- Salt & black pepper, to taste
- Thyme or parsley (optional)
Instructions
- Heat butter + olive oil in a pot over medium heat.
- Add onions, cook till soft and slightly golden.
- Add garlic, stir 30 seconds.
- Toss in mushrooms. Cook until they release their water and start browning (this is where flavor happens).
- Sprinkle flour (if using), stir for 1 minute.
- Pour in stock, bring to a gentle simmer. Cook 10 minutes.
- Blend partially or fully (your call).
- Stir in cream, season with salt & pepper. Simmer 2–3 more minutes.
- Finish with herbs.
Pro tips
- A splash of soy sauce or Worcestershire = deeper umami 👌
- No cream? Blend more mushrooms for natural creaminess.
- Serve with toast, garlic bread, or a grilled cheese (elite combo).
Want it vegan, extra thick, or restaurant-fancy?
