Thick and Creamy Mushroom Soup
Indulge in the ultimate comfort food with this Thick and Creamy Mushroom Soup, a cozy bowl of goodness that's as luxurious as it is simple to make. This hearty recipe combines earthy cremini mushrooms, fragrant thyme, and a hint of garlic, all simmered to perfection in a velvety blend of vegetable or chicken stock and rich heavy cream. Perfectly pureed for a smooth, restaurant-quality texture, this soup is a quick 50-minute wonder, ideal for weeknight dinners or as an elegant starter. Garnished with fresh parsley, each spoonful bursts with warm, savory flavors, making it an irresistible choice for mushroom lovers everywhere. Perfectly suited for cold-weather cravings or when you're in need of a soul-soothing dish, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 pieces Garlic cloves, minced
- 500 grams Cremini mushrooms, sliced
- 1 teaspoon Thyme, fresh or dried
- 2 tablespoons All-purpose flour
- 4 cups Vegetable or chicken stock
- 1 cup Heavy cream or half-and-half
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent browning.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced mushrooms and thyme. Cook for 8-10 minutes, stirring often, until the mushrooms are soft and release their moisture.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable or chicken stock while stirring constantly to prevent lumps.
Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return the soup to the pot.
Lower the heat and stir in the heavy cream or half-and-half. Heat gently for 2-3 minutes without bringing it to a boil.
Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 658 mg | 14% | |
*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.
