Cream of Mmm Mmm Mmm Mushroom Soup
Indulge in the velvety richness of Cream of Mmm Mmm Mmm Mushroom Soup, a comforting classic elevated with a gourmet twist. This creamy mushroom soup recipe combines the earthy flavor of white button and cremini mushrooms with aromatic notes of garlic, onion, and fresh thyme. Simmered in a savory chicken or vegetable stock, thickened with a touch of flour, and finished with luscious heavy cream, every spoonful is decadently smooth and satisfying. A splash of sherry adds a depth of sophistication, while a garnish of fresh parsley brightens the dish beautifully. Ready in just under an hour, this soup is perfect for cozy dinners, elegant starters, or simply embracing the ultimate in homemade comfort food.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 12 ounces white button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons sherry (optional)
- 2 tablespoons chopped parsley, for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced white button and cremini mushrooms to the pot. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the fresh thyme leaves and let the soup simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
If using sherry, stir it in during the last 5 minutes of cooking for added depth of flavor.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender, puree in batches, and return it to the pot.
Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 597 mg | 13% | |
*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.
