Creamy Mushroom Soup Recipe
Skip the canned options, and make this easy creamy mushroom soup recipe with simple ingredients, one pot, and less than 30 minutes instead!
Servings: 4 servings
Equipment
Ingredients
- 4 Tablespoons unsalted butter
- 1 Tablespoon oil
- 1 onion diced
- 5 cloves garlic minced
- 1 1/2 pounds fresh brown mushrooms diced
- 4 teaspoons chopped thyme divided
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- 1/2-1 teaspoon black cracked pepper adjust to taste
- 1/2 cup heavy cream or half and half substitute with evaporated milk, if preferred
- Chopped fresh parsley and thyme to serve
Instructions
- Heat the butter and oil in a large pot over medium-high heat until melted.4 Tablespoons unsalted butter, 1 Tablespoon oil
- Sauté the diced onion for 2 to 3 minutes until softened.1 onion
- Add the minced garlic, and cook for about 1 minute or until it becomes fragrant.5 cloves garlic
- Stir in the diced mushrooms and 2 teaspoons of chopped thyme. Cook for 5 minutes, allowing the mushrooms to soften.1 1/2 pounds fresh brown mushrooms, 4 teaspoons chopped thyme
- Sprinkle the mushrooms with flour, mix well, and cook for an additional 2 minutes to eliminate the raw flour taste.1/4 cup all-purpose flour
- Pour in the low-sodium chicken broth or stock, mixing thoroughly to incorporate the flour. Bring the mixture to a boil.5 cups low-sodium chicken broth or stock
- Once it's boiling, reduce the heat to low-medium, and season the soup with salt and black cracked pepper. Adjust the seasoning to taste.1-2 teaspoons salt, 1/2-1 teaspoon black cracked pepper
- Cover the pot and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens.
- Reduce the heat to low, and stir in the heavy cream (or half and half). Be sure not to let the soup boil; just let it gently simmer.1/2 cup heavy cream or half and half
- Adjust the salt and pepper to taste. Mix in chopped fresh parsley and the remaining thyme.Chopped fresh parsley and thyme to serve
- Serve the creamy mushroom soup warm, garnished with additional parsley and thyme if desired.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 20g | Protein: 14g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 690mg | Potassium: 902mg | Fiber: 3g | Sugar: 6g | Vitamin A: 883IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg