Mushroom Soup
Creamy Mushroom Soup with Extra Virgin Olive Oil
This mushroom soup is rich, earthy, and comforting, with tender mushrooms and a smooth, velvety broth. Fresh thyme brings a gentle herbal aroma that complements the mushrooms’ deep, savory flavor.
Extra virgin olive oil is at the heart of this recipe. Sautéing the mushrooms in olive oil encourages browning and brings out their natural umami. Combined with a little flour and vegetable broth, the olive oil also helps create a silky consistency, giving the soup richness without the need for cream.
We like to combine sliced and finely chopped mushrooms to create layers of texture. As the soup simmers, the finely chopped mushrooms soften into the broth, while the slices retain a satisfying bite. A final drizzle of extra virgin olive oil adds freshness and a delicate peppery finish.
Serve with toasted rustic bread for a light meal, or enjoy as a starter before grilled fish, chicken, or a simple vegetable dish.
Ingredients (Serves 2)
- 250 g mushrooms (brown mushrooms, cremini, or a mix)
- 25 ml extra virgin olive oil, divided
- 15 g all-purpose flour
- 390 ml vegetable broth
- 1 g fresh thyme leaves (or 0.5 g dried thyme)
- Salt, to taste
- Freshly ground black pepper, to taste
Method
1. Prepare the mushrooms.
Clean the mushrooms with a damp cloth. Slice half into thin pieces and roughly chop the remaining half.
2. Sauté the mushrooms.
Heat 20 ml extra virgin olive oil in a medium saucepan over medium-high heat. Add the mushrooms, season lightly with salt and black pepper, and cook for 8–10 minutes, stirring occasionally, until softened and lightly browned. Reserve a small spoonful for serving.
3. Create the base.
Reduce the heat to medium. Sprinkle the flour over the mushrooms and stir continuously for about 1 minute, allowing it to combine with the olive oil and mushroom juices.
4. Add the broth.
Gradually pour in the vegetable broth, stirring well to prevent lumps. Bring to a gentle simmer, then add the thyme.
5. Simmer the soup.
Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the soup develops a smooth consistency and the flavors come together.
6. Adjust the seasoning.
Taste the soup and season with salt and freshly ground black pepper as needed.
7. Serve.
Ladle the soup into warm bowls. Garnish with the reserved mushrooms and finish with the remaining 5 ml of extra virgin olive oil, divided between the two servings. Serve immediately.
Nutrition (Per Serving)
- Calories: 158.0 kcal
- Protein: 5.8 g
- Fat: 12.9 g
- Fiber: 1.5 g
Approximate nutritional values.
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Garlic and Onion Note
We’ve omitted garlic and/or onion to keep the flavors focused and clear. If you like it, it would typically be added in Step 2 by gently cooking finely chopped onion in the olive oil before adding the mushrooms, followed by minced garlic shortly before the mushrooms.