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Nicole Grace

Creamy Mushroom Soup: Indulge in This Easy Recipe!

A rich and creamy mushroom soup that is easy to make and perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound fresh mushrooms sliced (such as cremini or button)
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour optional, for thickening
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  3. Sprinkle the flour over the mushroom mixture (if using) and stir to combine. Cook for an additional 2 minutes.
  4. Pour in the vegetable broth, and add the thyme, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
  6. Return the pot to low heat, stir in the heavy cream, and warm through for about 5 minutes. Adjust seasoning if necessary.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 8gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a vegan version, substitute heavy cream with coconut cream and use olive oil instead of butter.
  • Add a splash of white wine after sautéing the mushrooms for an extra depth of flavor.

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