Creamy Mushroom Soup

This creamy, yet hardy soup, but can also be used as a base for other recipes like Green Bean Casserole too.  I loved the thyme with it, and even the truffle oil made it more decedent. The ladies were huge fans!
  • Ingredients:
  • 2 pints cremini (baby bella) mushrooms, sliced


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 3 cups chicken or vegetable broth
  • 5 sprigs fresh thyme, leaves removed from stem
  • 1 tsp Italian seasoning
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • Salt & pepper, to taste
Serve with: (optional) 
Toasted Garlic Baguettes/croistini
Freshly Grated Parmesan Cheese
Truffle Oil 
Fresh Herbs: Thyme, Chives, Parsley, etc. 


In a large pot, heat butter over medium heat. Add onion and saute for about 5 minutes. 

Increasing the heat to medium-high and add mushroom.  Cook for 10-15 minutes, stirring until the mushroom have released their liquid.

Add remaining soup ingredients to the pot, except cream. Bring to a boil, then reduce to medium and simmer or until the mushrooms are cooked through. 

Add cream and warm through. Adjust seasoning. 

 Transfer half of the soup to a separate bowl/dish.  Using the immersion blender, purée half the soup. (It would be easiest to use a blender if you have one, instead the hand blender.) 

Combine puréed half and removed half. (note: you can make this chunkier or completely creamy at this stage, just depending on how much of the soup you puree.) 

Top soup with any optional toppings. Serve warm. 

Original Recipes: 

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