Extra Creamy Mushroom Soup

Indulge in the luxurious flavors of this Extra Creamy Mushroom Soup, a comforting bowl of earthy goodness that’s both elegant and satisfying. Featuring a medley of cremini and button mushrooms, this recipe brings out their natural umami richness, enhanced with fresh thyme and a silky base of heavy cream and whole milk. A touch of all-purpose flour thickens the soup to perfection, while the option to blend it partially allows you to customize the texture—chunky or velvety smooth. With a prep time of just 15 minutes and easy-to-follow steps, this hearty soup is ideal for cozy nights or impressive dinner starters. Garnish with fresh parsley, and serve alongside crusty bread for an irresistible meal. Perfect for mushroom lovers, this creamy soup is sure to be a family favorite!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 units Garlic cloves, minced
• 16 ounces Cremini mushrooms, thinly sliced
• 8 ounces Button mushrooms, thinly sliced
• 2 tablespoons All-purpose flour
• 4 cups Vegetable or chicken stock
• 1.5 cups Heavy cream
• 1 cup Whole milk
• 1.5 teaspoons Fresh thyme leaves
• 1 unit Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot, heat 2 tablespoons of butter and the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, allowing the aroma to develop.

Step 4

Add the sliced cremini and button mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.

Step 5

Reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Once melted, sprinkle the flour over the mushrooms and mix well to evenly coat the vegetables.

Step 6

Cook the flour for 1-2 minutes, stirring constantly, to eliminate any raw flavor.

Step 7

Gradually pour in the stock while stirring to prevent lumps. Increase the heat to medium and bring the mixture to a gentle simmer.

Step 8

Stir in the heavy cream, milk, thyme leaves, and bay leaf. Season with salt and black pepper.

Step 9

Let the soup simmer gently for 20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Step 10

Remove the bay leaf from the soup and use an immersion blender to partially blend the soup. Leave some chunks of mushrooms for texture, or blend it entirely for a smoother consistency if preferred.

Step 11

Taste the soup and adjust the seasoning with additional salt and pepper if necessary.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	2518.5 grams (2518.5g)

Amount per serving	% Daily Value*
Calories	2354

Total Fat 208.30g	267%
Saturated Fat 109.80g	549%
Polyunsaturated Fat 2.90g
Cholesterol 513mg	171%
Sodium 6072mg	264%
Total Carbohydrate 68.40g	25%
Dietary Fiber 12.60g	45%
Total Sugars 33.90g
Protein 37.10g	74%

Vitamin D 162IU	809%
Calcium 452mg	35%
Iron 6mg	34%
Potassium 3316mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.6%

Protein: 6.5%

Carbs: 11.9%