Description
A rich and hearty creamy mushroom soup made with fresh mushrooms, aromatics, cream, and herbs. Perfect for cool evenings, this comforting soup is quick to prepare and packed with savory flavor.
Ingredients
- 16 oz fresh mushrooms (cremini or white button), sliced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onions until translucent, then add garlic and sliced mushrooms. Cook until mushrooms are tender and browned.
- Stir in the flour and cook for 1 minute to eliminate raw flour taste.
- Gradually whisk in the broth, ensuring a smooth blend.
- Simmer for 10-15 minutes until slightly thickened.
- Reduce heat and stir in the heavy cream. Heat through without boiling.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- Use a mix of mushrooms like shiitake and portobello for deeper flavor.
- For a vegan version, use olive oil and plant-based milk or cream.
- Blending the soup partially or fully gives a smoother texture.
- Store in the fridge for up to 4 days or freeze with caution due to cream separation.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
