Ozark Mushroom Soup
Cozy up with a bowl of rich and earthy Ozark Mushroom Soup, a hearty dish that celebrates the irresistible flavors of three types of mushrooms: button, cremini, and shiitake. Perfectly balanced with a creamy base and aromatic notes of garlic and thyme, this comforting soup is thickened with a touch of flour for a luxuriously velvety texture. A splash of heavy cream adds indulgence, while a sprinkle of fresh parsley and a side of crusty bread make for the ultimate cold-weather meal. Ready in just 45 minutes, this versatile soup can be made with chicken or vegetable stock, making it an easy, customizable option for weeknight dinners or elegant starters. Warm, flavorful, and simple to prepare, Ozark Mushroom Soup is a must-try comfort food that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces button mushrooms, thinly sliced
- 8 ounces cremini mushrooms, thinly sliced
- 4 ounces shiitake mushrooms, stems removed and thinly sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat, then add the olive oil to prevent the butter from burning.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the button mushrooms, cremini mushrooms, and shiitake mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Sprinkle the flour over the mushrooms and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps. Add the thyme, bay leaf, salt, and black pepper.
Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally, to allow flavors to meld.
Remove the bay leaf, then stir in the heavy cream. Heat through for another 2 minutes, but do not let the soup boil.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1906 mg | 83% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 726 mg | 15% | |
*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.
