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Marry Me Mushroom Soup in a bowl

Marry Me Mushroom Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Course: Soup
Cuisine: Mediterranean
Calories: 265
Ingredients Method Notes

Ingredients
  

  • For the Soup Base:
  • 2 tbsp Extra virgin olive oil
  • 16 oz Cremini or button mushrooms cleaned and sliced
  • 1 medium Yellow onion finely chopped
  • 4 cloves Garlic minced
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 4 cups Low-sodium vegetable broth
  • 3/4 cup Heavy cream or full-fat canned coconut cream
  • 1/3 cup Parmesan cheese finely grated
  • To taste: Salt and freshly cracked black pepper

Method
 

  1. Step 1: Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until translucent and soft.
  2. Step 2: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let the garlic burn.
  3. Step 3: Add the sliced mushrooms to the pot. Increase the heat to medium-high and let them cook without stirring for 2 to 3 minutes to get a good sear. Stir occasionally and continue cooking for another 5 to 7 minutes until the mushrooms are deeply browned and their liquid has completely evaporated.
  4. Step 4: Sprinkle the dried thyme, dried oregano, salt, and black pepper over the browned mushrooms. Stir well to coat the mushrooms and toast the herbs for about 1 minute.
  5. Step 5: Pour in the vegetable broth, using a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pot. Bring the liquid to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 10 to 12 minutes.
  6. Step 6 (Optional): Use an immersion blender directly in the pot to blend roughly one-third of the soup. This creates a thicker, creamier broth while keeping plenty of whole mushroom pieces intact for texture.
  7. Step 7: Turn the heat to low. Stir in the heavy cream and grated parmesan cheese. Simmer uncovered for 3 to 5 minutes until the cheese is completely melted and the soup is silky and rich. Taste and adjust seasonings with extra salt and pepper if needed, then remove from heat and serve warm.

Notes

  • Mushroom Prep: Wipe mushrooms clean with a damp paper towel instead of rinsing them. Washing absorbs excess water, which prevents them from browning beautifully.
  • Browning is Key: Do not crowd the pan or stir too frequently in Step 3. Letting the mushrooms sear undisturbed develops the deep, savory umami base essential for this soup.
  • Prevent Curdling: Always reduce the stove to low heat before pouring in the cream. High heat can cause dairy or plant-based creams to split and separate.
  • Dairy-Free Swap: To make this recipe completely vegan, use full-fat canned coconut cream instead of heavy cream, and swap the parmesan cheese for 1 tablespoon of nutritional yeast.
  • Storage Hack: If you plan to freeze a batch for later, stop at Step 5 and freeze the base without the cream and cheese. Add the dairy fresh when reheating to maintain a perfectly smooth texture.