Warm Spiced Mushroom Soup

In French country cooking, mushroom soup often starts with a slow sauté that coaxes deep earthy flavor from the fungi. This warm spiced take pairs cremini and shiitake with cumin, thyme, and a touch of cream for a cozy lunch.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 220 cal
• 8g protein
• 22g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/4 lb mixed mushrooms (cremini and shiitake)
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 5 cups vegetable or chicken broth
• 3/4 cup whole milk or half-and-half
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/8 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp snipped fresh chives
• 4 slices crusty bread for serving

Instructions

1. 1Clean the mushrooms and chop them roughly, keeping a few pretty slices aside for garnish if desired. Dice the onion and celery; mince the garlic.
2. 2In a heavy Dutch oven or large pot, melt the butter with the olive oil over medium heat. Add the onion and celery and cook 5–6 minutes until softened and translucent.
3. 3Add the chopped mushrooms and salt. Raise heat to medium-high and cook 8–10 minutes, stirring occasionally, until the mushrooms release liquid and begin to brown.
4. 4Stir in the garlic, cumin, smoked paprika, and nutmeg; cook 45 seconds until the spices smell toasty. Sprinkle the flour over the vegetables and stir 1 minute to coat.
5. 5Pour in the broth gradually while stirring to avoid lumps. Add the thyme sprigs and bay leaf. Bring to a gentle simmer.
6. 6Reduce heat to low, partially cover, and simmer 18–20 minutes so the flavors deepen and the soup thickens slightly. The surface should show only occasional lazy bubbles.
7. 7Remove the thyme sprigs and bay leaf. Use an immersion blender to puree half the soup directly in the pot, leaving plenty of mushroom pieces for texture. Alternatively ladle half into a blender, puree, and return.
8. 8Stir in the milk or half-and-half and warm through 2–3 minutes without boiling. Season with remaining salt and pepper to taste.
9. 9Ladle into bowls, top with snipped chives and any reserved sautéed mushroom slices. Serve with toasted crusty bread on the side for a satisfying midday bowl.