Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1½ pounds (680 g) mushrooms, sliced
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¾ teaspoon salt, or to taste
  • 3 tablespoons all-purpose flour
  • 4 cups (960 ml) vegetable or chicken broth
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) milk
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Optional: ¼ cup grated Parmesan cheese

Instructions

  1. Prepare the mushrooms: Clean the mushrooms and slice them evenly. Reserve a handful of attractive slices for garnish if desired.
  2. Sauté the aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
  3. Add garlic and mushrooms: Stir in the garlic and cook for about 30 seconds. Add the mushrooms, thyme, oregano, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and their moisture has cooked away.
  4. Make the soup base: Sprinkle the flour over the mushrooms and stir continuously for about 1 minute. This helps thicken the soup and removes the raw flour taste.
  5. Add broth: Slowly pour in the broth while stirring constantly to prevent lumps. Bring the soup to a gentle boil.
  6. Simmer: Reduce the heat and simmer uncovered for 12–15 minutes. The mushrooms should become tender and the soup should thicken slightly.
  7. Add the cream: Lower the heat and stir in the heavy cream and milk. Simmer gently for another 4–5 minutes. Avoid boiling vigorously after adding the dairy.
  8. Blend if desired: For a smooth soup, use an immersion blender until creamy. For a chunky mushroom soup, blend only about half of the soup and leave the remaining mushroom pieces whole.
  9. Finish the flavor: Stir in the lemon juice and Parmesan, if using. Taste and adjust the salt and black pepper.
  10. Garnish and serve: Ladle the hot soup into bowls and top with sautéed mushroom slices, fresh parsley, thyme, and a small drizzle of olive oil.

🍽️ Serving Suggestion

Serve hot with whole-grain sourdough, a fresh green salad, or roasted vegetables. For a higher-protein meal, pair it with grilled chicken, turkey, or a side of beans.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty: Easy