Velvet Mushroom Soup
Indulge in the creamy, comforting goodness of Velvet Mushroom Soup, a rich and velvety dish brimming with earthy flavors. This elegant soup showcases a medley of fresh mushrooms—button, cremini, or a mix—sautéed to golden perfection with aromatic garlic and onions, then simmered with fragrant thyme and a splash of heavy cream for a luxurious finish. Pureed until irresistibly smooth, this recipe strikes the perfect balance between hearty and refined. Ready in just 45 minutes, this versatile soup is ideal as a cozy starter or a light main course, paired beautifully with crusty bread or crackers. Discover the ultimate comfort food with this easy-to-make mushroom soup that's sure to impress! Keywords: creamy mushroom soup, velvet mushroom soup, easy mushroom soup recipe, pureed soup, comfort food.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 450 grams Fresh mushrooms (button, cremini, or a mix), thinly sliced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the chopped onion and cook for 4-5 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 to the pot and cook for 8-10 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.
Sprinkle the thyme leaves and flour over the mushrooms, stirring to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
Let the soup simmer for 15 minutes, uncovered, allowing the flavors to meld and the soup to thicken slightly.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, let the soup cool slightly and puree in batches using a countertop blender.
Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat, ensuring the soup does not boil.
Season with salt and black pepper to taste. Adjust seasoning, if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 868 mg | 18% | |
*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.
