Fresh Mushroom Soup Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stems and slice cremini and button mushrooms into even slices (about 1/4-inch).

Sauté aromatics

In a large pot over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until translucent (about 5–7 minutes). Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook mushrooms

Increase heat to medium-high. Add all sliced mushrooms (total 16 oz) to the pot in a single layer if possible. Let them cook, undisturbed, for 3–4 minutes to develop color, then stir and continue cooking until they release their liquid and most of it evaporates and mushrooms are golden brown (about 8–10 minutes total).

Thicken lightly

Sprinkle 1 tbs gluten-free flour blend (or cornstarch) over the mushrooms and stir to coat. Cook 1 minute to remove raw flour taste. If using cornstarch, mix it into 2 tbs cold water first to make a slurry and add at this step instead.

Add broth and simmer

Slowly pour in 4 cups low-sodium chicken broth, scraping the bottom of the pot to release browned bits. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes to allow flavors to meld and soup to slightly reduce.

Puree for texture

Remove the pot from heat. Use an immersion blender to puree the soup until mostly smooth with some small mushroom pieces for texture (about 1–2 minutes). Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot. Be careful with hot liquids when blending (vent lid slightly).

Finish with cream and seasoning

Stir in 3 tbs light or heavy cream, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If the soup is too thick, add up to 1/2 cup additional broth or water to reach desired consistency.

Add 2 tbs chopped fresh parsley to the soup and stir. If desired, add 1 tsp lemon juice to brighten the flavor and stir to combine.

Ladle soup into bowls. Garnish each serving with the remaining 1 tbs chopped parsley and a light drizzle (1 tsp) of extra virgin olive oil. Serve hot.