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Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it has softened and become translucent.

Add the sliced mushrooms to the pot. Increase the heat slightly to medium-high and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and tender. Allow them to release their moisture and then brown.

Stir in the minced garlic, dried thyme (or oregano), salt, and black pepper. Cook for an additional 30 seconds, stirring constantly, until the garlic is fragrant.

Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 to 12 minutes to allow the flavors to meld and deepen.

If you prefer a creamier texture, carefully transfer about half of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend half of the soup. Return the blended portion to the pot (if using a regular blender) or leave the soup chunky if preferred.

Stir in the milk (or half-and-half), heavy cream, and grated Parmesan cheese. Continue to simmer the soup over low heat for 3 to 5 minutes, stirring occasionally, until the cheese is melted and the soup is smooth and heated through. Do not boil after adding dairy.

Remove the soup from the heat. Stir in the lemon juice. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.


Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it has softened and become translucent.

Add the sliced mushrooms to the pot. Increase the heat slightly to medium-high and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and tender. Allow them to release their moisture and then brown.

Stir in the minced garlic, dried thyme (or oregano), salt, and black pepper. Cook for an additional 30 seconds, stirring constantly, until the garlic is fragrant.

Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 to 12 minutes to allow the flavors to meld and deepen.

If you prefer a creamier texture, carefully transfer about half of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend half of the soup. Return the blended portion to the pot (if using a regular blender) or leave the soup chunky if preferred.

Stir in the milk (or half-and-half), heavy cream, and grated Parmesan cheese. Continue to simmer the soup over low heat for 3 to 5 minutes, stirring occasionally, until the cheese is melted and the soup is smooth and heated through. Do not boil after adding dairy.

Remove the soup from the heat. Stir in the lemon juice. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
