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Ina Garten Mushroom Soup

Ina Garten Mushroom Soup
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This recipe is made by slowly cooking mushrooms with onions and garlic until deeply flavorful, simmering them with stock, then blending the mixture into a smooth soup and finishing with cream. Cooking the mushrooms properly at the start is key, as it draws out their moisture and concentrates their natural umami. The final result is a velvety soup with a clean, balanced mushroom taste.

Ingredients

  • Mushrooms (cremini or button) – 900 g (2 lb), sliced

  • Unsalted butter – 3 tablespoons

  • Olive oil – 1 tablespoon

  • Onion – 1 large, finely chopped

  • Garlic – 3 cloves, minced

  • Fresh thyme – 1 teaspoon (or ½ teaspoon dried)

  • Vegetable stock or chicken stock – 1 litre (4 cups)

  • Salt – to taste

  • Black pepper – to taste

  • Double cream or heavy cream – 240 ml (1 cup)

  • Fresh parsley or thyme – for garnish

Instructions

  • Cook the mushrooms – Heat butter and olive oil in a large pot over medium heat. Add mushrooms and cook for 10–12 minutes until they release moisture and turn golden.

  • Add the base – Stir in onion and cook for 5–6 minutes until soft.

  • Add aromatics – Mix in garlic and thyme, cooking for 30 seconds until fragrant.

  • Build the soup – Pour in stock, season lightly with salt and pepper, and bring to a gentle simmer.

  • Simmer gently – Cook for 15 minutes to let flavors combine.

  • Blend until smooth – Blend the soup until velvety.

  • Finish with cream – Return to low heat, stir in cream, and adjust seasoning before serving.

Find it online: https://inagartendishes.com/ina-garten-mushroom-soup/