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Creamy Mushroom and Onion Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium onions, thinly sliced
  • 3 cloves garlic, minced
  • 12 ounces mushrooms, sliced (white, cremini, or a mix)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 3 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half
  • Salt and black pepper, to taste
  • Optional Garnish
  • Fresh parsley, chopped
  • Croutons or toasted baguette slices
  • Drizzle of cream

Instructions
 

  • In a large pot, heat butter and olive oil over medium heat.
  • Add sliced onions and cook for 10–12 minutes, stirring occasionally, until golden and caramelized.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Add mushrooms and thyme, cooking for 8–10 minutes until mushrooms release their moisture and become tender.
  • Pour in broth, bring to a simmer, and cook for 15–20 minutes to allow flavors to meld.
  • Using an immersion blender, blend the soup to your desired consistency—fully smooth or slightly chunky for texture.
  • Reduce heat to low and stir in cream. Cook for another 2–3 minutes, but do not boil.
  • Taste and adjust seasoning with salt and black pepper.
  • Serve hot, garnished with parsley, croutons, or a drizzle of cream if desired.