Country Mushroom Soup
Warm, hearty, and full of rustic charm, this Country Mushroom Soup is the ultimate comfort food for mushroom lovers. Made with a medley of cremini and button mushrooms, this soup celebrates earthy, rich flavors elevated by fragrant fresh thyme, garlic, and a velvety splash of heavy cream. A quick roux thickens the soup to perfection, creating a creamy, luscious texture without overpowering its wholesome, savory base. Ready in just 45 minutes, this one-pot recipe is ideal for cozy weeknight dinners or elegant starters. Garnished with fresh parsley and served alongside crusty bread, this vegetarian soup offers the perfect balance of simplicity and gourmet flair. Treat your taste buds to a bowl of this inviting homemade soup that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, cleaned and sliced
- 8 ounces button mushrooms, cleaned and sliced
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly cracked
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the finely chopped onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional minute, taking care not to burn it.
Add the cremini and button mushrooms to the pot. Cook for about 8-10 minutes, stirring frequently, until the mushrooms release their moisture and start to brown.
Sprinkle the freshly chopped thyme over the mushrooms and stir to incorporate.
Sprinkle the all-purpose flour evenly over the mushroom mixture. Stir well to coat everything, and continue cooking for 1-2 minutes to remove the raw flour taste.
Gradually add the vegetable broth to the pot, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Lower the heat and let the soup simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the heavy cream and season with salt and freshly cracked black pepper. Allow the soup to simmer for another 2-3 minutes, but do not let it boil.
Remove the pot from heat and taste for seasoning adjustment, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 4861 mg | 211% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 32.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4364 mg | 93% | |
*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.
