Kennett Square Mushroom Soup
Savor the earthy elegance of Kennett Square Mushroom Soup, a rich and velvety dish that puts mushrooms in the spotlight. Named after the "Mushroom Capital of the World," this soup blends the deep umami flavors of cremini and button mushrooms with aromatic garlic, fresh thyme, and a hint of cream for luxurious texture. Each spoonful offers a hearty, comforting experience that's perfect for cozy dinners or as a refined starter for special occasions. With a simple yet flavorful base of sautéed onions and a touch of fresh parsley for garnish, this recipe is sure to wow both mushroom lovers and those new to the ingredient. Ready in under an hour, this creamy mushroom soup is ideal for weeknight meals and makes for an impressive addition to any table.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 pound, sliced cremini mushrooms
- 1 pound, sliced button mushrooms
- 1 teaspoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced cremini and button mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the thyme leaves and flour over the mushrooms. Stir well to coat the mixture evenly with the flour.
Gradually pour in the chicken or vegetable broth while stirring to prevent lumps from forming. Bring the mixture to a simmer.
Allow the soup to simmer for 20 minutes, stirring occasionally, until it thickens slightly.
Stir in the heavy cream and season with salt and black pepper. Simmer for another 5 minutes, but do not let the soup boil.
Using an immersion blender, blend the soup until smooth (or leave it slightly chunky if preferred). Alternatively, transfer the soup to a blender in batches to purée.
Taste and adjust seasonings as needed.
Serve hot, garnished with chopped fresh parsley and a drizzle of extra cream if desired.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 23.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3790 mg | 81% | |
*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.
