Creamy Mushroom Parmesan Soup (Rich, Cozy & Ready in 30 Minutes)

Ingredients

1 tablespoon butter or olive oil
1 small onion, finely chopped
3 cloves garlic, minced
12 oz mushrooms, sliced (button, cremini, or a mix)
3 cups vegetable or chicken broth
1 to 1½ cups freshly shredded Parmesan cheese (for elegant creaminess)
- Optional shortcut: ¾ cup heavy cream
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
½ teaspoon thyme or Italian seasoning
Fresh parsley for topping

Instructions

Heat butter or oil in a large pot over medium heat
Add onion and cook 2 to 3 minutes until soft and fragrant (Caramelize the onions if you want extra depth and richness!)
Stir in garlic and mushrooms and cook 5 to 7 minutes until mushrooms soften and release moisture
Pour in broth and bring to a gentle boil
Lower heat and simmer 10 minutes for deep flavor
Reduce heat to low and stir in shredded Parmesan a handful at a time until creamy
Add splashes of broth to reach your perfect soup thickness
(Optional shortcut: stir in heavy cream instead of cheese for faster creaminess)
Season with salt, pepper, and herbs
Finish with fresh parsley and serve warm

Add sliced chicken or sausage for protein
A splash of white wine with the broth adds depth
Use mixed wild mushrooms for extra flavor
Finish with a sprinkle of buttered bread crumbs for extra richness, flavor, and the perfect crispy texture!
Want thicker? Mash a few mushroom pieces (this releases starches and makes it extra creamy!)
Like heat? Finish with red pepper flakes, chili oil or chili paste
Serve with crusty bread (this Dutch Oven No Knead Bread is perfect with soups!)
Use freshly shredded cheese for the smoothest melt (Here is why freshly shredded cheese melts A MILLION times better than pre-shredded cheese!)