Ingredients
Mushrooms and Vegetables
- 1 pound white button mushrooms (stemmed and sliced)
- 8 ounces cremini mushrooms (stemmed and sliced)
- 1 medium yellow onion (chopped)
- 2 garlic cloves (grated)
Liquids and Fats
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 tablespoons unsalted butter
- ¼ cup dry white wine
- 3 cups vegetable broth
- ½ cup heavy cream or creme fraîche (optional, plus more for serving)
Seasonings
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the base: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook for about 2 minutes until the onion softens slightly.
- Cook the mushrooms: Add half of the sliced mushrooms to the pot and cook, stirring occasionally, for 5 minutes until softened. Then add the remaining mushrooms and cook for another 5 minutes to develop a rich flavor.
- Add aromatics and liquids: Stir in the grated garlic, then pour in the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let it simmer for 15 minutes to blend and deepen the flavors.
- Blend soup: Allow the soup to cool slightly, then transfer about two-thirds of it to a blender. Blend until smooth, achieving a creamy texture while leaving some mushrooms chunky in the pot.
- Combine and finish: Stir the blended soup back into the pot with the chunky mixture. If using, add the heavy cream and gently cook for another 2 minutes to warm through and remove the raw cream taste. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the mushroom soup into bowls, drizzle with extra virgin olive oil, and garnish with additional fresh thyme leaves and chopped parsley. Serve warm.
Notes
- You can substitute tamari with soy sauce if needed, but tamari is recommended for a gluten-free option.
- For a vegan version, omit the butter and cream, and use coconut cream or a plant-based cream alternative.
- Instead of blending with a blender, use an immersion blender for easier preparation and less cleanup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For added richness, garnish with a drizzle of truffle oil instead of olive oil.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free