Cream of Mushroom Soup for Grown Ups
Elevate your soup game with "Cream of Mushroom Soup for Grown Ups," a decadent blend of earthy cremini and shiitake mushrooms simmered in a luscious base of white wine, chicken or vegetable stock, and velvety heavy cream. This rich, comforting recipe is perfect for cozy evenings, featuring a hint of garlic, fresh thyme, and parsley for a burst of herbal freshness. A splash of lemon juice (optional) adds a bright finish to balance the flavors, while serving suggestions like crusty bread or a dollop of crème fraîche make it irresistibly refined. Quick and easy to prepare in under an hour, this gourmet mushroom soup is the perfect way to impress at dinner parties or simply treat yourself to a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stems removed and sliced
- 1 cup dry white wine
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- 1 tablespoon fresh lemon juice (optional)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Increase the heat to medium-high and add the cremini and shiitake mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and brown slightly.
Pour in the white wine, scraping the bottom of the pot to deglaze. Let the wine reduce by half, about 3–4 minutes.
Add the chicken or vegetable stock and fresh thyme leaves. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes.
Using an immersion blender, purée the soup to your desired consistency (smooth or slightly chunky). If using a countertop blender, carefully blend in batches and return the soup to the pot.
Stir in the heavy cream and season to taste with salt and black pepper. Simmer for an additional 5 minutes to meld the flavors.
Just before serving, add the chopped parsley and, if desired, a splash of fresh lemon juice to brighten the flavor.
Serve hot with crusty bread, a dollop of crème fraîche, or freshly grated Parmesan cheese for garnish, if desired.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 27.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2935 mg | 62% | |
*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.
