Fresh Mushroom Soup

Indulge in the earthy and comforting flavors of this Fresh Mushroom Soup, a velvety delight that showcases the natural richness of sautéed cremini and button mushrooms, perfectly balanced with hints of garlic, thyme, and creamy goodness. This easy-to-follow recipe combines simple ingredients like heavy cream, fragrant onions, and a choice of chicken or vegetable broth to create a silky, restaurant-quality soup in just 45 minutes. Customize the texture to your liking—keep it chunky for a rustic feel or blend it smooth for a refined finish. Garnished with fresh parsley and served with crusty bread, this hearty soup is perfect as a starter or a cozy main dish. Ideal for mushroom lovers and fans of wholesome comfort food, this recipe is a must-try for any occasion.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 16 ounces fresh mushrooms (such as cremini, button, or a mix), sliced
• 1 teaspoon thyme (fresh or dried)
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper (freshly ground)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.

Step 4

Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.

Step 5

Sprinkle the thyme and flour over the mushrooms, stirring well to coat the mushrooms evenly with the flour. Cook for 1-2 minutes to remove the raw taste of the flour.

Step 6

Gradually pour in the chicken or vegetable broth, stirring constantly to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.

Step 7

Using an immersion blender, blend the soup to your desired consistency. You can blend it until smooth or leave some mushroom pieces for texture. If you don’t have an immersion blender, carefully blend the soup in batches using a standing blender, and then return it to the pot.

Step 8

Stir in the heavy cream, salt, and black pepper. Taste the soup and adjust seasoning if needed.

Step 9

Simmer for 2-3 more minutes, but do not let the soup boil after adding the cream.

Step 10

Serve hot, garnished with chopped parsley if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	1855.3 grams (1855.3g)

Amount per serving	% Daily Value*
Calories	1506

Total Fat 133.70g	171%
Saturated Fat 71.60g	358%
Polyunsaturated Fat 1.30g
Cholesterol 333mg	111%
Sodium 4742mg	206%
Total Carbohydrate 44.90g	16%
Dietary Fiber 7.50g	27%
Total Sugars 16.00g
Protein 24.20g	48%

Vitamin D 45IU	227%
Calcium 126mg	10%
Iron 5mg	25%
Potassium 1905mg	41%

*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: 81.3%

Protein: 6.5%

Carbs: 12.1%