Vintage Fresh Mushroom Soup
Cozy up with a bowl of Vintage Fresh Mushroom Soup, a timeless classic that brings earthy comfort to your table. Featuring a medley of tender cremini and white button mushrooms lovingly sautéed with garlic and onions, this homemade soup is rich, velvety, and brimming with natural umami. Thickened to perfection with a touch of flour and blended with creamy goodness and aromatic thyme, it’s a luxurious yet easy-to-make dish. Whether you’re serving it as a starter or enjoying it as a meal with crusty bread on the side, this mushroom soup delivers classic flavor with every spoonful. Perfect for chilly nights or whenever you crave a taste of nostalgia, this recipe is fast, simple, and pure comfort in under an hour.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 500 grams fresh mushrooms (cremini, white button, or a mix), sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
- 1 tablespoon parsley, finely chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken or vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 10-12 minutes, allowing the flavors to meld together.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender (be cautious of hot liquids).
Return the soup to the pot (if using a blender) and stir in the heavy cream and fresh thyme leaves.
Season the soup with salt and black pepper to taste. Adjust as needed.
Let the soup gently heat through for 2-3 minutes, but do not let it boil.
Ladle the soup into bowls, garnish with finely chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 525 mg | 11% | |
*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.
