Golden Mushroom Soup
Velvety, earthy, and utterly luxurious, Golden Mushroom Soup is a comforting bowl of warmth packed with rich flavors and creamy decadence. Featuring tender golden mushrooms (or cremini mushrooms), sautéed with aromatic garlic, onions, and a hint of fresh thyme, this soup captures the essence of savory simplicity. A touch of flour creates a lightly thickened base, while vegetable broth and a splash of heavy cream bring elevated creaminess to every spoonful. Blended to a silky perfection and finished with a sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Ready in under an hour, it’s the perfect soup to serve as a starter or a hearty main course alongside crusty bread. Whether you’re seeking a cozy lunch or an elegant dinner option, this golden mushroom soup promises to dazzle your taste buds while being easy enough to whip up any day of the week.
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Recipe Information
Ingredients
- 400 grams golden mushrooms (or cremini mushrooms)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Clean the golden mushrooms by gently wiping them with a damp cloth. Slice them evenly and set aside.
In a large pot, heat the butter and olive oil over medium heat until melted.
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
Sprinkle the flour over the mushrooms and stir well, allowing it to cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the heavy cream, salt, and black pepper, and simmer for an additional 3–5 minutes.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with fresh parsley. Pair with crusty bread if desired.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2699 mg | 57% | |
*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.
