Extra Creamy Mushroom Soup
Indulge in the luxurious flavors of this Extra Creamy Mushroom Soup, a comforting bowl of earthy goodness that’s both elegant and satisfying. Featuring a medley of cremini and button mushrooms, this recipe brings out their natural umami richness, enhanced with fresh thyme and a silky base of heavy cream and whole milk. A touch of all-purpose flour thickens the soup to perfection, while the option to blend it partially allows you to customize the texture—chunky or velvety smooth. With a prep time of just 15 minutes and easy-to-follow steps, this hearty soup is ideal for cozy nights or impressive dinner starters. Garnish with fresh parsley, and serve alongside crusty bread for an irresistible meal. Perfect for mushroom lovers, this creamy soup is sure to be a family favorite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 units Garlic cloves, minced
- 16 ounces Cremini mushrooms, thinly sliced
- 8 ounces Button mushrooms, thinly sliced
- 2 tablespoons All-purpose flour
- 4 cups Vegetable or chicken stock
- 1.5 cups Heavy cream
- 1 cup Whole milk
- 1.5 teaspoons Fresh thyme leaves
- 1 unit Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for 1 minute, allowing the aroma to develop.
Add the sliced cremini and button mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Once melted, sprinkle the flour over the mushrooms and mix well to evenly coat the vegetables.
Cook the flour for 1-2 minutes, stirring constantly, to eliminate any raw flavor.
Gradually pour in the stock while stirring to prevent lumps. Increase the heat to medium and bring the mixture to a gentle simmer.
Stir in the heavy cream, milk, thyme leaves, and bay leaf. Season with salt and black pepper.
Let the soup simmer gently for 20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Remove the bay leaf from the soup and use an immersion blender to partially blend the soup. Leave some chunks of mushrooms for texture, or blend it entirely for a smoother consistency if preferred.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 6072 mg | 264% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 33.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 452 mg | 35% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3316 mg | 71% | |
*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.
