Mushroom Soup (8 Oz) Recipe

Prepare mushrooms and aromatics

Clean mushrooms with a damp cloth and slice finely to yield about 10 oz. Finely dice 1/4 cup onion and mince 1 clove garlic.

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tbsp butter. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and most of it evaporates and the mushrooms begin to brown, about 6–8 minutes.

Create roux and deglaze

Sprinkle 1 tbsp flour over the mushrooms and stir to coat; cook 1 minute to remove raw flour taste. Pour in 1 cup stock while stirring or scraping the bottom to deglaze and dissolve the flour into the liquid, creating a smooth base.

Simmer

Add 1/2 cup whole milk, 2 tbsp heavy cream, 1/2 tsp fresh thyme leaves, and 1/2 tsp soy sauce or Worcestershire. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 6–8 minutes to meld flavors and slightly thicken.

Season and finish

Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting as needed. If you prefer a very smooth soup, transfer half or all of the soup to a blender (or use an immersion blender) and purée until desired texture is reached. Return to the pot and rewarm gently if needed.

Ladle the hot soup into an 8 oz serving bowl. Sprinkle the chopped chives or parsley (1 tsp) on top and finish with a light drizzle (1/2 tsp) of olive oil or truffle oil. Serve immediately.