Rich Creamy Portobello Mushroom Soup
This earthy, velvet-smooth Portobello mushroom soup brings out deep, savory flavors with garlic, fresh thyme, and a splash of heavy cream.
Ingredients
- •1.5 lbs (680g) Portobello mushroom caps, wiped clean, gills scraped, and coarsely chopped
- •3 tablespoons (45g) unsalted butter
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 tablespoon fresh thyme leaves
- •2 tablespoons (15g) all-purpose flour
- •1/2 cup (120ml) dry white wine (such as Sauvignon Blanc)
- •4 cups (960ml) low-sodium beef or vegetable broth
- •1/2 cup (120ml) heavy cream
- •1 teaspoon salt, plus more to taste
- •1/2 teaspoon freshly cracked black pepper
- •2 tablespoons chopped fresh parsley, for garnish
Instructions
- 1
In a large Dutch oven or heavy stockpot, melt the butter over medium-high heat.
- 2
Add the chopped Portobello mushrooms and diced onion, sautéing for 8 to 10 minutes until the mushrooms release their liquid and turn deep golden brown.
- 3
Stir in the minced garlic and fresh thyme, cooking for about 1 to 2 minutes until fragrant.
- 4
Sprinkle the flour evenly over the mushroom mixture and stir continuously for 1 minute to coat the vegetables and eliminate the raw flour taste.
- 5
Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom, and simmer for 2 minutes until the liquid reduces by half.
- 6
Pour in the broth, add the salt and black pepper, and bring the mixture to a boil.
- 7
Reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld together.
- 8
Remove the pot from the heat and use an immersion blender to puree the soup until smooth (or carefully transfer to a stand blender in batches).
- 9
Stir in the heavy cream and warm the soup over low heat for 2 minutes without letting it boil, then taste and adjust salt and pepper before serving garnished with fresh parsley.
💡 Chef tips
- To add pleasant texture, reserve half a cup of sautéed mushroom slices before pureeing and stir them back into the finished soup.
- Scraping out the dark gills under the Portobello caps with a spoon keeps the soup from turning an overly dark, muddy grey color.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, reheating gently over medium-low heat.
✅ How it should turn out
The finished soup will be a velvety, deep brownish-cream color with a rich, earthy aroma and a deeply satisfying, savory mushroom flavor.