Mushroom Velvet Soup

Indulge in the creamy decadence of Mushroom Velvet Soup, a rich and comforting dish perfect for cozy nights. This silky soup is packed with the earthy depth of cremini mushrooms, enhanced by a touch of dried thyme and the aromatic warmth of sautéed onions and garlic. A luscious blend of chicken or vegetable stock and heavy cream creates its signature velvety texture, while a finishing sprinkle of fresh parsley adds a burst of color and freshness. Ready in under an hour, this easy homemade mushroom soup is the ultimate comfort food, ideal as a starter or a satisfying meal when paired with crusty bread. Perfect for mushroom lovers, this recipe delivers a restaurant-quality experience right in your kitchen.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 500 grams cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Melt the butter with the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant.

Step 3

Stir in the minced garlic and cook for 1 minute, taking care not to let it burn.

Step 4

Add the cremini mushrooms and dried thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 5

Sprinkle the flour over the mushrooms, stirring constantly to coat them evenly. Cook for 2 minutes to remove the raw taste of the flour.

Step 6

Gradually pour in the chicken or vegetable stock while stirring to prevent lumps from forming.

Step 7

Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for 15 minutes to allow the flavors to meld together.

Step 8

Using an immersion blender, carefully blend the soup until smooth and velvety. Alternatively, you can transfer the soup to a blender in batches and puree it, then return it to the pot.

Step 9

Stir in the heavy cream, then season with salt and black pepper to taste. Heat the soup gently for another 3–4 minutes without letting it boil.

Step 10

Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Enjoy!

Nutrition Facts

Serving size	1899.1 grams (1899.1g)

Amount per serving	% Daily Value*
Calories	1517

Total Fat 133.80g	172%
Saturated Fat 71.60g	358%
Polyunsaturated Fat 1.30g
Cholesterol 333mg	111%
Sodium 5922mg	257%
Total Carbohydrate 47.00g	17%
Dietary Fiber 8.20g	29%
Total Sugars 16.70g
Protein 25.60g	51%

Vitamin D 50IU	250%
Calcium 121mg	9%
Iron 5mg	25%
Potassium 2045mg	44%

*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: 80.6%

Protein: 6.9%

Carbs: 12.6%