Mushroom Soup
Indulge in the comforting taste of homemade Mushroom Soup, a velvety blend of earthy mushrooms, aromatic herbs, and creamy richness. This easy-to-make recipe combines sautéed onions, garlic, and tender mushrooms with a touch of heavy cream for a luxurious texture, elevated by the fresh flavors of thyme and parsley. Perfect for a cozy lunch or dinner, the soup can be pureed to a smooth consistency or left slightly chunky for added texture. Serve it with crusty bread for an irresistible pairing that’s both hearty and satisfying. Ready in just 45 minutes, this warm and flavorful soup is a perfect choice for mushroom lovers looking for a wholesome and nourishing dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 500 grams white or cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 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 reduced in size.
Sprinkle in the flour and stir well, letting it cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth while stirring to ensure the flour dissolves smoothly. Bring the mixture to a gentle boil.
Add the thyme leaves, bay leaf, salt, and black pepper. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup or skip this step.
Stir in the heavy cream and cook for an additional 2-3 minutes to warm through.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread if desired.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5023 mg | 218% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 29.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3574 mg | 76% | |
*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.
