Homemade Mushroom Soup for Two
Cozy up with a steaming bowl of **Homemade Mushroom Soup for Two**, a creamy, comforting dish perfect for an intimate meal. This quick and easy recipe features earthy cremini mushrooms sautéed with tender diced onion and fragrant garlic, all brought together with a velvety blend of vegetable stock and heavy cream. A touch of butter and olive oil enhances the soup’s richness, while a sprinkle of fresh parsley adds a bright, flavorful finish. Ready in just 35 minutes, this small-batch recipe is ideal for cozy weeknights or a romantic lunch. Serve it with crusty bread or a light salad for the ultimate comfort food experience. Rich in flavor yet simple to prepare, this mushroom soup is guaranteed to warm your soul.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 250 grams cremini mushrooms, cleaned and sliced
- 2 tablespoons all-purpose flour
- 500 milliliters vegetable or chicken stock
- 100 milliliters heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Heat a medium pot over medium heat and melt the butter with the olive oil.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the sliced cremini mushrooms and cook for 6-7 minutes, stirring occasionally, until they are browned and have released their moisture.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable or chicken stock while stirring to prevent lumps. Bring the mixture to a gentle simmer.
Let the soup simmer for 10 minutes, uncovered, to allow the flavors to meld.
Stir in the heavy cream and season with salt and black pepper. Simmer for another 2-3 minutes until the soup is creamy and heated through.
Taste and adjust seasonings if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1250 mg | 27% | |
*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.
