Sandys Gourmet Mushroom Soup
Indulge in the earthy richness of Sandy’s Gourmet Mushroom Soup, a luxurious blend of cremini, shiitake, and button mushrooms simmered to perfection with aromatic thyme, garlic, and a splash of heavy cream. This creamy soup recipe combines the comforting flavors of sautéed onions and mushrooms with the velvety texture created by a touch of flour and an immersion blender, making every spoonful irresistibly smooth. Perfect as an elegant appetizer or a satisfying main dish, this versatile soup can be prepared with chicken or vegetable stock to suit your preference. Garnished with fresh parsley and best served with crusty bread, it’s a hearty, restaurant-quality meal made in the comfort of your kitchen. Ready in under an hour and serving four, this delightful mushroom soup is a must-try for cozy dinners or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 4 ounces Shiitake mushrooms, stems removed and sliced
- 4 ounces Button mushrooms, sliced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 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 bubbling.
Add the chopped onion and sauté for 4-5 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Add the sliced cremini, shiitake, and button mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the fresh thyme leaves and flour over the cooked mushrooms. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally to prevent sticking.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, transfer the soup to a blender, puree in batches, and return to the pot.
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste if necessary.
Let the soup heat through, but do not bring it to a boil after adding the cream.
Serve hot, garnished with freshly chopped parsley and crusty bread on the side if desired.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 16.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1869 mg | 40% | |
*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.
