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–+ servings
Creamy Mushroom Soup

Creamy Mushroom Soup That Warms Your Soul

This Creamy Mushroom Soup is a comforting blend of earthy mushrooms, sweet onions, and aromatic garlic in a luxurious creamy base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Substitute with any neutral oil if needed.
  • 2 tablespoons Unsalted Butter Can replace with vegan margarine for a dairy-free version.
  • 1 medium Onion (finely chopped) Yellow or white onions work best.
  • 2 cloves Garlic (minced) Use fresh for optimal flavor.
  • 450 grams Mixed Mushrooms (sliced) E.g., cremini, shiitake, portobello.
  • 2 tablespoons All-Purpose Flour Cornstarch works as a gluten-free alternative.
Seasoning & Texture
  • 1 handful Fresh Thyme Leaves Use dried thyme in a pinch (1/3 the amount).
  • 4 cups Vegetable Broth Homemade is best, but store-bought is convenient.
  • 1 cup Heavy Cream Consider coconut milk for a lighter version.
  • Salt To taste.
  • Freshly Ground Black Pepper To taste.
Garnish
  • 1 tablespoon Fresh Parsley (chopped) Adds a pop of color and freshness.

Equipment

  • Large pot
  • Immersion Blender

Method
 

Soup Preparation
  1. In a large pot, heat olive oil and unsalted butter over medium-high heat until the butter is melted, approximately 1-2 minutes.
  2. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft.
  3. Stir in the minced garlic, sautéing for an additional minute until fragrant.
  4. Add the sliced mixed mushrooms, stir well, and cook for about 8-10 minutes, until browned and tender.
  5. Sprinkle all-purpose flour over the cooked mushrooms, stirring to coat. Cook for about 1-2 minutes.
  6. Mix in a handful of fresh thyme leaves, stirring to infuse the aroma.
  7. Pour in vegetable broth, bring to a boil, then reduce heat to low and let simmer for 15 minutes.
  8. Remove the pot from heat, let cool slightly, then purée the mixture until smooth.
  9. Stir in heavy cream and heat gently over low flame for a few minutes.
  10. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 70mgIron: 2mg

Notes

Enjoy this soup with crusty bread or a light salad for a complete meal. It's freezer-friendly for delicious leftovers.

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