My Mushroom Soup
Dive into the comforting richness of "My Mushroom Soup," a cozy, homemade classic that’s perfect for chilly evenings or anytime you're craving something soul-warming. This creamy mushroom soup is a celebration of robust flavors, blending earthy mushrooms like button and cremini with aromatic garlic, onions, fresh thyme, and a splash of heavy cream for a velvety finish. The recipe’s simple techniques—like sautéing mushrooms to enhance their natural depth and using an immersion blender for customizable texture—make it approachable for cooks of any skill level. With just 45 minutes from prep to serving, this dish is a quick yet satisfying option for lunch or dinner. Garnished with fresh parsley and served warm, this mushroom soup is the perfect pairing for crusty bread or a light salad. Keywords: creamy mushroom soup recipe, easy homemade soup, vegetarian comfort food, quick dinner idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 500 grams fresh mushrooms (button, cremini, or a mix), sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted and foamy.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the sliced mushrooms to the pot and cook for 7-10 minutes, stirring occasionally, until they are tender and their liquid has mostly evaporated.
Sprinkle the all-purpose flour over the mushrooms and stir well to coat evenly, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable or chicken stock while stirring to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream, thyme, salt, and black pepper. Let the soup simmer gently for another 5 minutes, but avoid boiling.
Using an immersion blender, purée the soup to your desired consistency, leaving it either completely smooth or slightly chunky. Alternatively, you can transfer the soup in batches to a countertop blender.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 655 mg | 14% | |
*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.
