Creamy Mushroom Apple Soup

French autumn cooking often pairs woodland mushrooms with orchard fruit for gentle contrast. This creamy soup brings mixed mushrooms and crisp apples together in a thyme-scented broth finished with a swirl of cream.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 20g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 lb mixed mushrooms
• 2 medium crisp apples
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 fresh thyme sprigs
• 5 cups vegetable or chicken broth
• 3/4 cup heavy cream
• 1/4 cup dry white wine or extra broth
• 1 tsp apple cider vinegar
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives, snipped
• optional crusty bread for serving

Instructions

1. 1Wipe mushrooms clean and roughly chop them; peel and dice the apples, onion, and celery into even pieces so they soften at the same rate.
2. 2Melt butter with olive oil in a large Dutch oven or heavy pot over medium heat.
3. 3Add onion and celery and cook, stirring often, until translucent and fragrant, about 6 minutes.
4. 4Stir in the mushrooms and salt; cook until they release liquid and begin to brown, 8 to 10 minutes.
5. 5Add minced garlic and thyme sprigs and cook just until aromatic, about 1 minute.
6. 6Pour in the wine or splash of broth to deglaze, scraping up any browned bits from the bottom of the pot.
7. 7Add the diced apples and remaining broth, bring to a gentle simmer, then cover partially and cook for 15 minutes until apples are soft.
8. 8Remove the thyme sprigs, then blend the soup with an immersion blender until mostly smooth, leaving a little texture if you like.
9. 9Stir in the cream and apple cider vinegar, warm through without boiling, and season with salt and pepper to brighten the mushrooms and apple.
10. 10Ladle into bowls, top with snipped chives, and set out with crusty bread so guests can help themselves at a casual weekend table.