Chunky Mushroom Soup
Dive into the rich, comforting flavors of this hearty Chunky Mushroom Soup, a perfect blend of button and Portobello mushrooms that deliver a satisfying texture and deep, earthy taste. This recipe combines simple ingredients like fresh thyme, garlic, and a touch of heavy cream to create a velvety base with robust mushroom chunks in every spoonful. A quick 15-minute prep time and one-pot cooking make this creamy soup an effortless yet impressive choice for weeknight dinners or as a starter for cozy gatherings. Garnished with fresh parsley and best served with crusty bread, this soup is a must-try for mushroom lovers seeking a warm, wholesome meal. Perfect for chilly days, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams Button mushrooms
- 200 grams Portobello mushrooms
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Clean the mushrooms with a damp paper towel, then slice them into thick chunks. Set aside.
Heat 2 tablespoons of butter and the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the mushrooms to the pot. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Reduce the heat to medium and add the remaining tablespoon of butter. Sprinkle the flour over the mushrooms and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable stock while stirring continuously to avoid lumps forming. Bring the mixture to a simmer.
Add the fresh thyme, salt, and black pepper to the pot. Stir to combine, then cover and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes until the soup is warmed through. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5947 mg | 259% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 19.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2658 mg | 57% | |
*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.
