Mushroom Soup (Quick and Easy!)
When the weather cools down and I want something cozy but easy, this Quick and Creamy Mushroom Soup is one of my go-tos. It’s rich, silky, and full of deep mushroom flavor, the kind of soup that tastes like it simmered for hours but actually comes together in under an hour!
Ingredients
- 4 tbsp butter
- 1 medium onion chopped
- 1 potato peeled and diced (for thickening)
- 1 lb baby bella mushrooms sliced (reserve a few slices for garnish if desired)
- 1 clove of garlic minced
- ¼ cup dry white wine
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh thyme for garnish
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add chopped onion and potato. Cook 5–6 minutes until onion softens.
- Add sliced mushrooms and cook another 8–10 minutes until softened and lightly browned. Stir in garlic and cook 1 minute until fragrant.
- Pour in white wine, scraping up any browned bits from the bottom of the pot. Simmer 2–3 minutes until reduced slightly.
- Add broth and heavy cream, bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until potatoes are tender.
- Use an immersion blender (or transfer to a blender in batches) to purée until smooth.
- Ladle into bowls, top with sautéed mushroom slices, fresh thyme, and a drizzle of cream if you like.
Video
Notes
Let the mushroom soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, stirring occasionally.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!