Description
Indulge in a bowl of comforting homemade Mushroom Soup, a creamy and flavorful vegetarian option perfect for any occasion.
Ingredients
Scale
For the Mushroom Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound fresh mushrooms (cremini, button, or a mix), sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
- Stir in the garlic and cook for another 30 seconds.
- Add the sliced mushrooms, thyme, salt, and pepper. Cook for 8–10 minutes until the mushrooms are browned.
- Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 10 minutes.
- Reduce heat to low and stir in the cream. Warm through for another 2–3 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Notes
- For a smoother texture, blend half or all of the soup before adding the cream.
- You can substitute coconut milk for a dairy-free version.
- This soup stores well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
