Cold evening, warm pan, a knob of butter. Mushrooms hit the heat and that first earthy puff rolls out — honestly, that’s when I know dinner’s going the right way. I use a mix: everyday button mushrooms for the gentle stuff, a few porcini to bring that “walk-in-the-woods” depth.
I drop them in and let the pan do the work. No frantic stirring — just time. They’ll let go of their liquid first; when the sizzle gets quiet and the juices cook off, the edges start to take on a little color. That’s the moment. In goes a clove of garlic, a pinch of thyme, maybe a few chopped parsley stems because why not. I splash in a bit of stock to lift the browned bits, then pour in cream so everything turns soft and lush. Keep the heat lazy — you want a gentle bubble, not a boil.
I blitz most of the pot smooth, then chop a small handful of mushrooms and stir them back in — creamy, with a little chew so it’s not flat. Crack some pepper, scatter parsley. If it tastes sleepy, a quick squeeze of lemon wakes it up. Ladle hot, with a thick slice of warm crusty bread for dunking. Simple and cozy.
Soup
-
400
g
fresh button mushrooms, sliced
-
50
g
porcini mushrooms, fresh or rehydrated
-
1
medium
onion, finely chopped
-
2
cloves
garlic, minced
-
40
g
butter
-
700
ml
vegetable or chicken stock
-
200
ml
cooking cream
-
1
tsp
fresh thyme leaves
-
2
tbsp
fresh parsley, chopped
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the base
-
Sauté the vegetables
Melt butter in a large pot over medium heat. Add onion and garlic, sauté until soft and fragrant.
-
Cook the mushrooms
Add mushrooms and thyme, cooking until they release their liquid and start to brown, about 8–10 minutes.
Finish the soup
-
Add stock and blend
Pour in stock and bring to a gentle simmer for 10 minutes. Blend the soup until smooth using an immersion blender.
-
Stir in the cream
Lower heat, stir in cream, and let it warm through without boiling. Adjust seasoning if needed.
-
Serve
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
Note: You can swap cream for milk if you prefer a lighter version.
Updated: August 30, 2025