Fresh Cream of Mushroom Soup
Indulge in the velvety richness of Fresh Cream of Mushroom Soup, a comforting classic made with earthy cremini or white button mushrooms, infused with garlic and thyme for a depth of flavor that’s utterly irresistible. This homemade recipe balances a creamy texture with the savory notes of a buttery onion base and a touch of freshly ground black pepper. Perfect for cozy nights, this soup is pureed to silky perfection using either an immersion blender or countertop blender, then finished with a generous swirl of heavy cream. Serve it warm, garnished with freshly chopped parsley for a pop of color, and pair it with crusty bread to transform this easy 45-minute recipe into an unforgettable meal. Whether you're looking for a hearty lunch, elegant appetizer, or comforting dinner, this Fresh Cream of Mushroom Soup will undoubtedly become a new favorite in your kitchen!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 450 grams Fresh cremini or white button mushrooms, sliced
- 1 teaspoon Thyme leaves, fresh (or 1/2 teaspoon dried)
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Add the sliced mushrooms and thyme to the pot, cooking for 6-8 minutes. Stir occasionally until the mushrooms release their moisture and are tender.
Sprinkle the flour over the mushrooms and stir well to coat everything evenly. Cook for 1-2 minutes to remove any raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.
Reduce the heat to low and cover the pot. Let the soup simmer for 10 minutes, allowing the flavors to meld together.
Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender and blend in batches, then return it to the pot.
Stir in the heavy cream and season with salt and freshly ground black pepper. Heat gently over low heat for an additional 5 minutes, but do not let the soup boil.
Serve warm, garnished with fresh parsley if desired. Pair with crusty bread for a hearty meal.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 497 mg | 11% | |
*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.
