Quick Cream of Mushroom Soup
Indulge in the velvety comfort of Quick Cream of Mushroom Soup, an effortless yet luxurious recipe perfect for busy weeknights or cozy gatherings. This creamy soup comes together in just 30 minutes, blending the earthy richness of sautéed cremini mushrooms, aromatic garlic, and fresh thyme with a luscious base of heavy cream. A touch of all-purpose flour ensures just the right amount of thickness, while partially blending the soup creates a delightful balance of creamy and chunky textures. Garnished with a sprinkle of fresh parsley, this homemade classic is as visually stunning as it is delicious. Pair it with crusty bread for the ultimate soothing meal. Perfect for mushroom lovers and an ideal choice for a hearty, satisfying appetizer or main course!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Sprinkle the flour over the mushrooms and stir well to coat evenly. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream, thyme, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the soup thickens slightly.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Remove the pot from the heat. Use an immersion blender to partially blend the soup, leaving some mushroom pieces for texture. Alternatively, transfer half of the soup to a blender and puree it, then return it to the pot.
Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 565 mg | 12% | |
*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.
