Mushroom Soup

Indulge in the comforting taste of homemade Mushroom Soup, a velvety blend of earthy mushrooms, aromatic herbs, and creamy richness. This easy-to-make recipe combines sautéed onions, garlic, and tender mushrooms with a touch of heavy cream for a luxurious texture, elevated by the fresh flavors of thyme and parsley. Perfect for a cozy lunch or dinner, the soup can be pureed to a smooth consistency or left slightly chunky for added texture. Serve it with crusty bread for an irresistible pairing that’s both hearty and satisfying. Ready in just 45 minutes, this warm and flavorful soup is a perfect choice for mushroom lovers looking for a wholesome and nourishing dish.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 500 grams white or cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0 crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat until the butter is melted.

Step 2

Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.

Step 3

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

Step 4

Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and reduced in size.

Step 5

Sprinkle in the flour and stir well, letting it cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Gradually pour in the vegetable broth while stirring to ensure the flour dissolves smoothly. Bring the mixture to a gentle boil.

Step 7

Add the thyme leaves, bay leaf, salt, and black pepper. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Step 8

Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup or skip this step.

Step 9

Stir in the heavy cream and cook for an additional 2-3 minutes to warm through.

Step 10

Taste and adjust seasoning with more salt or pepper if needed.

Step 11

Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread if desired.

Nutrition Facts

Serving size	1932.5 grams (1932.5g)

Amount per serving	% Daily Value*
Calories	1987

Total Fat 143.90g	184%
Saturated Fat 68.50g	343%
Polyunsaturated Fat 5.50g
Cholesterol 302mg	101%
Sodium 5023mg	218%
Total Carbohydrate 128.30g	47%
Dietary Fiber 20.30g	73%
Total Sugars 29.70g
Protein 41.10g	82%

Vitamin D 50IU	250%
Calcium 229mg	18%
Iron 10mg	55%
Potassium 3574mg	76%

*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: 65.7%

Protein: 8.3%

Carbs: 26.0%