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Quick Creamy Mushroom Soup with Garlic and Parmesan

Creamy mushroom soup with garlic and Parmesan comes together on the stovetop with browned cremini mushrooms and a gently thickened broth. Heavy cream makes each spoonful silky, while thyme adds a savory finish.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 lb cremini mushrooms thinly sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 yellow onion medium, finely diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 4 cups chicken or vegetable broth low-sodium
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart pot or Dutch oven over medium-high heat.
  2. Add the mushrooms, salt, and pepper and cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms have released their liquid and are browned.
  3. Add the onion and cook for 3 to 4 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Sprinkle the flour and thyme over the mushrooms and stir for 1 minute.
  6. Gradually pour in the broth while stirring to prevent lumps.
  7. Bring the soup to a gentle boil.
  8. Reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened.
  9. Stir in the heavy cream and Parmesan.
  10. Cook over low heat for 2 to 3 minutes, until the cheese is melted and the soup is hot; do not boil.

Notes

For the deepest flavor, let the mushrooms brown well before adding the onion. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cream can separate. Use vegetable broth to keep the soup vegetarian.