Mushroom Velvet Soup
Indulge in the creamy decadence of Mushroom Velvet Soup, a rich and comforting dish perfect for cozy nights. This silky soup is packed with the earthy depth of cremini mushrooms, enhanced by a touch of dried thyme and the aromatic warmth of sautéed onions and garlic. A luscious blend of chicken or vegetable stock and heavy cream creates its signature velvety texture, while a finishing sprinkle of fresh parsley adds a burst of color and freshness. Ready in under an hour, this easy homemade mushroom soup is the ultimate comfort food, ideal as a starter or a satisfying meal when paired with crusty bread. Perfect for mushroom lovers, this recipe delivers a restaurant-quality experience right in your kitchen.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Melt the butter with the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant.
Stir in the minced garlic and cook for 1 minute, taking care not to let it burn.
Add the cremini mushrooms and dried thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the mushrooms, stirring constantly to coat them evenly. Cook for 2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken or vegetable stock while stirring to prevent lumps from forming.
Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for 15 minutes to allow the flavors to meld together.
Using an immersion blender, carefully blend the soup until smooth and velvety. Alternatively, you can transfer the soup to a blender in batches and puree it, then return it to the pot.
Stir in the heavy cream, then season with salt and black pepper to taste. Heat the soup gently for another 3–4 minutes without letting it boil.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2045 mg | 44% | |
*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.
