30 Minute Cream of Mushroom Soup
Indulge in the comforting warmth of this 30-Minute Cream of Mushroom Soup, a quick yet elegant recipe perfect for busy weeknights or a cozy meal at home. Loaded with tender cremini mushrooms, aromatic garlic, and a velvety blend of heavy cream and broth, this soup delivers rich flavor in every spoonful. The addition of fresh thyme and parsley elevates the dish with a burst of freshness, while a hint of black pepper adds the perfect amount of spice. Ready in just half an hour, this homemade soup strikes the ideal balance between creamy and hearty, with the option to blend it smooth or enjoy it rustic and chunky. Serve it with crusty bread for an irresistible lunch or dinner. Perfect for mushroom lovers, this recipe is the ultimate comfort food that’s as simple as it is satisfying.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot over medium heat and add the unsalted butter and olive oil. Once melted, add the finely diced onion and cook for 4-5 minutes until translucent and softened.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the sliced cremini mushrooms to the pot. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat. Continue to cook for 1-2 minutes to remove the raw flour flavor.
Slowly pour in the vegetable or chicken broth while stirring to ensure there are no lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream. Add the chopped fresh thyme, salt, and ground black pepper. Simmer for 5-7 minutes, allowing the flavors to meld.
For a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, leave it chunky for texture.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Enjoy your 30-minute cream of mushroom soup!
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
