Keith's Kitchen Chronicles
Soup Season 2026–2027 — Week 1
Creamy Mushroom Soup
Sautéed mushrooms and aromatic garlic are simmered in a velvety, herb-infused cream sauce for a rich and comforting finish. This elegant gravy coats every bite in deep, savory flavor, making it the perfect indulgent pairing for any meal.
Classic Soups
Yield
4 servings
Category
Soups & Stews
Style
Classic Soups
Ingredients
Ingredients
- ½ onion, finely chopped
- 4 cup mushrooms, sliced
- 3 tbsp butter
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 2 cup vegetable broth
- 2 cup heavy cream
- 1 tbsp fresh thyme (or 1 tsp dried)
- Salt and pepper, to taste
Preparation
- 1
In a large pot over medium heat, melt the butter.
- 2
Add the chopped onion and cook until translucent, about 3–4 minutes.
- 3
Add minced garlic and cook until fragrant, about 30 seconds.
- 4
Add the sliced mushrooms and cook until they release moisture and start to brown, about 8–10 minutes.
- 5
Sprinkle in the flour, stirring to coat the mushrooms and onions evenly. Cook for 1–2 minutes to remove the raw flour taste.
- 6
Slowly whisk in the vegetable broth, stirring constantly to avoid lumps.
- 7
Pour in the heavy cream and add thyme. Stir until well combined.
- 8
Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until thickened and creamy.
- 9
Season generously with salt and pepper to taste.
- 10
For a smoother soup, use an immersion blender to partially blend the soup, leaving some mushroom pieces for texture.
