This French creamy mushroom soup features deeply caramelized button mushrooms blended into a silky, umami-rich base finished with croutons and fresh parsley. The standout technique is slowly sautéing whole mushrooms in butter until they release their liquid and develop complex brown notes.
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In a large pan over medium-high heat, melt the butter. Add the whole mushrooms and cook, stirring occasionally.
Continue to sauté the mushrooms until they release their water and become deeply browned and caramelized. Add the sliced onion and cook until softened.
Transfer the cooked mushroom and onion mixture to a high-powered blender.
Pour the vegetable broth and about 1 cup of the heavy cream into the blender.
Blend on high speed until the soup is completely smooth and velvety.
Season with salt and pepper to taste. Add the remaining heavy cream and dried thyme, then blend briefly to combine.
Pour the finished soup into serving bowls.
Garnish with a crouton, chopped fresh parsley, grated Parmesan cheese, and a final drizzle of olive oil.
Store cooled soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; thaw overnight and reheat gently on the stovetop over low heat, stirring frequently.
immersion blender or stand blender
Yes. Cremini, portobello, or a mix will work well; cremini adds earthier flavor, while portobellos create deeper color. Avoid delicate varieties like oyster or shiitake alone, as they're better combined with button mushrooms.
Blend the soup while still hot, and temper the cream by slowly whisking it into the hot mushroom base rather than pouring it in all at once. Avoid boiling after cream is added.
Yes. Prepare through blending, cool completely, then refrigerate up to 3 days. Reheat gently over low heat, stirring often. Add cream just before serving if possible.
Crème fraîche, Greek yogurt, or whole milk will work; use crème fraîche or yogurt 1:1, or thin whole milk with a cornstarch slurry to achieve similar body. Flavor will be lighter.
8–12 minutes over medium-high heat. They'll release liquid first, then reabsorb it as they brown and shrink by half. You should see dark fond on the pan's bottom.
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