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–+ servings
Creamy Mushroom Soup

Creamy Mushroom Soup That Feels Like a Cozy Hug

This Creamy Mushroom Soup is a warm embrace in a bowl, perfect for chilly days with its rich flavor and creamy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Substitution: Use plant-based butter for a vegan option.
  • 1 small Onion Can use shallots for a sweeter taste.
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic
For the Umami Enhance
  • 1 pound Mushrooms Options include cremini, button, or portobello; mixing shiitake or oyster mushrooms elevates flavor.
  • 1 teaspoon Fresh Thyme or dried thyme (½ tsp)
For the Creaminess
  • 4 cups Vegetable or Chicken Broth Substitution: Use veggie broth for a vegetarian version.
  • 1 cup Heavy Cream Substitution: Coconut or cashew cream for dairy-free option.
  • 1 tablespoon All-Purpose Flour optional, omit for a lighter version.
  • Salt to taste
  • Pepper to taste
For Garnishing
  • Fresh Parsley Used as a garnish for color and freshness.
  • White wine or sherry Optional, for enhanced flavor complexity.

Equipment

  • Large Pot

Method
 

Step‑By‑Step Instructions
  1. In a large pot over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add 1 diced small onion and sauté until translucent, about 3-4 minutes. Stir in 2 minced garlic cloves and 1 teaspoon of fresh thyme, cooking for another 1-2 minutes until fragrant.
  2. Add 1 pound of sliced mushrooms to the pot, stirring well to coat them in the buttery mixture. Cook for 8-10 minutes until browned.
  3. If you prefer a thicker texture, sprinkle 1 tablespoon of all-purpose flour over the cooked mushrooms and stir for 1-2 minutes.
  4. Pour in 4 cups of broth, bringing to a simmer over medium-high heat. Cook for 10-15 minutes.
  5. Use an immersion blender to puree the soup until smooth, or blend in batches in a traditional blender.
  6. Stir in 1 cup of heavy cream and heat through for an additional 3-5 minutes, adjusting seasoning.
  7. Ladle the soup into bowls, garnishing with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 5gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure mushrooms are browned well for depth. Allow soup to cool before storing in an airtight container for up to 3-4 days in the fridge, or freeze for up to 3 months. Reheat gently.

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