Fresh Mushroom Soup
Indulge in the earthy and comforting flavors of this Fresh Mushroom Soup, a velvety delight that showcases the natural richness of sautéed cremini and button mushrooms, perfectly balanced with hints of garlic, thyme, and creamy goodness. This easy-to-follow recipe combines simple ingredients like heavy cream, fragrant onions, and a choice of chicken or vegetable broth to create a silky, restaurant-quality soup in just 45 minutes. Customize the texture to your liking—keep it chunky for a rustic feel or blend it smooth for a refined finish. Garnished with fresh parsley and served with crusty bread, this hearty soup is perfect as a starter or a cozy main dish. Ideal for mushroom lovers and fans of wholesome comfort food, this recipe is a must-try for any occasion.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces fresh mushrooms (such as cremini, button, or a mix), sliced
- 1 teaspoon thyme (fresh or dried)
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons 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 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
Sprinkle the thyme and flour over the mushrooms, stirring well to coat the mushrooms evenly with the flour. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken or vegetable broth, stirring constantly to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.
Using an immersion blender, blend the soup to your desired consistency. You can blend it until smooth or leave some mushroom pieces for texture. If you don’t have an immersion blender, carefully blend the soup in batches using a standing blender, and then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste the soup and adjust seasoning if needed.
Simmer for 2-3 more minutes, but do not let the soup boil after adding the cream.
Serve hot, garnished with chopped parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1905 mg | 41% | |
*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.
