Chunky Creamy Mushroom Soup

(from castro15’s recipe box)

Categories: Soup


  • 4 tbsp. unsalted butter, plus 4 to 6 pats for serving
  • 1 small onion, finely chopped
  • 6 garlic cloves, minced
  • 3 lbs. assorted mushrooms, trimmed and finely chopped
  • 1 tbsp. chopped fresh thyme, plus more for garnish
  • Kosher salt and black pepper
  • 2 cups chicken broth, plus more if necessary


  1. Get out a big soup pot (the soup will shrink down, but it starts out big because mushrooms lose a lot of their water when cooking). Heat the butter in the pot over medium-high heat. Add the onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook 1 more minute. Add the mushrooms, thyme, 2 tsp salt, and 1/4 tsp pepper and cook, stirring, until the mushrooms release their water and shrink to half their size, about 10 minutes. Add the broth and bring to a boil, then reduce the heat and simmer until the mushrooms are super tender and the soup thickens slightly, 15 to 20 minutes.

  2. Puree half the soup in a blender or food processor until smooth, then stir it back into the pot. Thin with additional broth if needed, and season to taste with salt and pepper.

  3. Serve in mugs or bowls and top each one with a pat of butter and some thyme.

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