Portabella Mushroom Soup
Indulge in the rich, earthy flavors of this creamy Portabella Mushroom Soup, a comforting bowl of goodness that comes together in just 40 minutes. Featuring tender, sautéed portabella mushrooms paired with fragrant notes of garlic and fresh thyme, this hearty soup boasts deep umami undertones that are perfectly balanced by the luxurious addition of heavy cream. Thickened with a touch of all-purpose flour and blended to silky perfection, it makes for a satisfying starter or light meal. Whether you're looking to warm up on a chilly evening or impress guests with a gourmet-inspired dish, this recipe is a must-try. Garnish with fresh parsley for a vibrant finish, and serve alongside crusty bread or a crisp salad for a complete dining experience. Perfect for vegetarians and made with simple pantry staples, this mushroom soup is a delicious way to elevate your dinner repertoire!
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Recipe Information
Ingredients
- 500 grams Portabella mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 1 teaspoon Fresh thyme
- 2 tablespoons All-purpose flour
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Clean the portabella mushrooms with a damp paper towel and slice them thinly.
Dice the yellow onion and mince the garlic cloves.
In a large pot, heat the olive oil and unsalted butter over medium heat.
Add the diced onion to the pot and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
Add the sliced portabella mushrooms to the pot and sauté for 5-6 minutes, stirring occasionally, until they release their liquid and become tender.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable stock while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
Blend the soup using an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, and blend until smooth.
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste if needed.
Cook for an additional 2-3 minutes over low heat to warm the cream through, being careful not to let it boil.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 954 mg | 20% | |
*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.
