Not Just Another Cream of Mushroom Soup
Elevate your soup game with "Not Just Another Cream of Mushroom Soup," a comforting, flavor-packed twist on the classic favorite. This recipe combines the rich, earthy profile of cremini and baby bella mushrooms with the delicate aroma of fresh thyme and a splash of optional sherry for added depth. A hint of creaminess comes from velvety heavy cream, while an artful balance of sautéed onions, garlic, and a golden flour roux creates a luscious, silky texture. Whether you prefer a chunky bite or a smoother blend, this versatile soup can be customized to suit your taste. Perfect as a cozy starter or a satisfying meal, it’s garnished with fresh parsley for an elegant finish. Ready in just under an hour, this homemade mushroom soup is ideal for chilly nights and sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 12 ounces Cremini mushrooms, sliced
- 8 ounces Baby bella mushrooms, sliced
- 4 sprigs Thyme, fresh sprigs
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Sherry or white wine (optional)
- 2 tablespoons Chopped parsley, for garnish
Instructions
Heat the olive oil and butter in a large pot over medium heat until melted and shimmering.
Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced cremini and baby bella mushrooms to the pot. Cook for 10 minutes, stirring frequently, until the mushrooms release their moisture and are golden brown.
Tie the thyme sprigs together with kitchen twine and add them to the pot. Stir to combine.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to toast the flour.
Slowly pour in the chicken or vegetable stock, stirring constantly to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer.
Reduce heat to low and let the soup simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened and flavors meld together.
Remove the thyme sprigs and discard them. If using, stir in the sherry or white wine and cook for another 2 minutes.
Add the heavy cream, salt, and black pepper. Stir until well combined and heated through, but do not boil.
Using an immersion blender, blend the soup partially to achieve your desired consistency (leave chunks of mushrooms for texture or blend it smoother). Alternatively, transfer half of the soup to a blender, puree, and return to the pot.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 599 mg | 13% | |
*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.
