Easy Creamy Mushroom Soup
Indulge in the ultimate comfort food with this Easy Creamy Mushroom Soup—an earthy, velvety dish that’s equally simple and satisfying. Featuring fresh cremini mushrooms sautéed to perfection with garlic and onion, this recipe combines the depth of chicken or vegetable stock with the richness of heavy cream for a luscious texture. A touch of fresh thyme and parsley elevates the flavors, while the option to partially blend the soup allows you to customize between a smooth or chunky consistency. Ready in just 40 minutes and perfect for cozy nights or elegant dinner starters, this one-pot wonder is a must-try for mushroom lovers. Pair it with crusty bread for a hearty, soul-warming meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams cremini mushrooms, cleaned and sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until melted and shimmering.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the sliced mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes until the mushrooms are browned and their liquid has mostly evaporated.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken or vegetable stock while stirring to combine. Bring the mixture to a simmer.
Reduce the heat to medium-low and let the soup simmer for 10-12 minutes, allowing the flavors to meld together.
Stir in the heavy cream and fresh thyme leaves. Season with salt and black pepper to taste. Simmer for another 2-3 minutes.
Use an immersion blender to partially blend the soup for a slightly creamy texture, or leave it chunky if preferred. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.
Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with chopped parsley, if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2326 mg | 49% | |
*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.
