Three Mushroom Soup
Indulge in the earthy elegance of Three Mushroom Soup, a hearty and velvety dish that celebrates the depth of flavor from button, shiitake, and cremini mushrooms. This creamy soup is infused with aromatic garlic, sweet yellow onion, and a hint of fresh thyme, creating a comforting symphony of tastes. A perfect blend of vegetable broth and heavy cream gives it a rich, luscious texture, while a touch of flour ensures just the right thickness. With its satisfying chunks of sautéed mushrooms and the option for a parsley garnish, this soup is ideal for cozy evenings or as a stunning starter. Quick to prepare and ready in under an hour, it pairs beautifully with crusty bread for an unforgettable dining experience. Perfect for mushroom lovers and fans of creamy soups alike!
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Recipe Information
Ingredients
- 200 grams button mushrooms
- 150 grams shiitake mushrooms
- 150 grams cremini mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Clean the mushrooms: Wipe the button, shiitake, and cremini mushrooms with a damp paper towel to remove any dirt. Slice them thinly and set aside.
Dice the yellow onion and mince the garlic cloves. Prepare all ingredients before beginning to cook.
In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat until melted and bubbly.
Add the diced onion to the pot and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for another 1–2 minutes, stirring frequently, until fragrant but not browned.
Add the sliced mushrooms to the pot and cook for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Sprinkle the all-purpose flour over the mushroom mixture and stir well, cooking for 1–2 minutes to remove any raw flour taste.
Slowly pour in the vegetable broth while stirring to ensure no lumps form. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the fresh thyme, salt, and black pepper to the pot. Let the soup simmer for 15 minutes, allowing the flavors to meld together.
After 15 minutes, use an immersion blender to partially puree the soup, leaving some chunks of mushrooms for texture. (Alternatively, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the heavy cream and cook for an additional 2–3 minutes to warm through. Taste and adjust seasoning if needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 932 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.
