Mushroom Soup Recipe
A creamy, hearty, and flavorful soup made with fresh mushrooms, aromatics, and a hint of cream. Perfect for any season!
Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes - 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 500 g (1 lb) fresh mushrooms (button or cremini), sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk for a lighter version
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Heat the butter and olive oil in a spacious pot over medium heat. Add the chopped onion and garlic. Sauté until softened, about 3 minutes.
Add the sliced mushrooms and cook until they release their juices and brown slightly, about 7 minutes.
Stir in the flour and cook for 1-2 minutes to eliminate the raw taste. Gradually add the broth while stirring continuously to avoid lumps.
Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until slightly thickened.
Stir in the cream and thyme. Simmer for an additional 5 minutes. Adjust seasoning with salt and pepper.
Use an immersion blender for a smooth texture or leave it chunky, depending on your preference.
Garnish with fresh parsley and serve hot.
- For a vegan option, substitute butter with vegan butter or oil, cream with coconut milk, and chicken broth with vegetable broth.
- Add a dash of sherry or white wine for a gourmet twist.
Nutrition Information
- Calories: 210
- Carbohydrates: 12g
- Protein: 6g
- Fat: 16g
- Fiber: 2g