Creamy Cream of Mushroom Soup
Indulge in the comforting elegance of Creamy Cream of Mushroom Soup, a hearty and flavorful dish that’s perfect for cozy nights at home. This recipe combines earthy fresh mushrooms—like button, cremini, or portobello—with the richness of heavy cream and the aromatic touch of garlic, thyme, and parsley. The secret to its velvety texture lies in sautéing the mushrooms to golden perfection before thickening the soup with a touch of flour and blending it just enough for a balance of creaminess and chunky mushroom bites. With only 15 minutes of prep and simple pantry ingredients like butter, chicken or vegetable stock, and a dash of black pepper, this classic homemade soup is easy to make yet tastes gourmet. Serve it piping hot with crusty bread, and watch it become an instant family favorite! Perfect for a comforting appetizer, light lunch, or elegant dinner party starter, this recipe is a must-try for soup lovers.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 16 ounces Fresh mushrooms (e.g., button, cremini, or portobello), sliced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent.
Stir in the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour evenly over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock while stirring constantly to prevent lumps. Bring the mixture to a simmer.
Reduce the heat to low and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Stir in the heavy cream, fresh thyme leaves, salt, and black pepper. Let the soup simmer for another 5 minutes to allow the flavors to combine.
Using an immersion blender, carefully blend part of the soup for a creamier texture, leaving some mushrooms whole for texture. Alternatively, you can blend about half the soup in a countertop blender and return it to the pot.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 16.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1901 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.
