Creamed Mushroom Soup
Indulge in the velvety richness of our Creamed Mushroom Soup, a comforting classic that's perfect for cozy evenings. This recipe combines earthy cremini or white button mushrooms with the aromatic duo of garlic and thyme, all simmered in a savory vegetable or chicken stock. A hint of heavy cream adds luscious depth, while a touch of flour provides silky thickness. Whether pureed to a smooth consistency or left slightly chunky for added texture, this soup is as versatile as it is delicious. Finished with a sprinkle of fresh parsley and made in just 45 minutes, it's an elegant starter or a satisfying meal all on its own. Perfect for mushroom lovers and comfort food enthusiasts alike, this recipe is a must-try for your next dinner table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini or white button mushrooms, sliced
- 1 teaspoon thyme leaves, fresh
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, finely chopped (for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms and thyme, and cook for 8-10 minutes, stirring occasionally, allowing the mushrooms to release their moisture and become tender.
Sprinkle the flour over the mushrooms and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable or chicken stock, stirring constantly to prevent lumps, and bring the mixture to a simmer.
Reduce the heat to low and let the soup simmer for 10-12 minutes, allowing all the flavors to meld together.
Using an immersion blender (or transferring to a blender in batches), puree the soup until smooth, or leave it slightly chunky for texture, according to your preference.
Stir in the heavy cream, and season with salt and black pepper to taste.
Simmer for an additional 2-3 minutes to warm through, but do not let it boil.
Serve hot, garnished with freshly chopped parsley and an extra drizzle of cream, if desired.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4743 mg | 206% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.9 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1886 mg | 40% | |
*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.
