Cream of Mushroom Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
206 kcal
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Cuisine
French
Cream of Mushroom Soup
Description
The foundation of the soup starts with sautéing onion or shallots, celery, and garlic in butter and olive oil to build flavor. Soaked shiitake mushrooms join the mixture along with the bulk of fresh chopped mushrooms, simmered in chicken broth to extract rich mushroom essence. Separately, a portion of the fresh mushrooms are sautéed until beginning to brown, then added to the soup to provide texture and a subtle roasted note.
After simmering, the soup is blended until smooth, then combined with half and half, creating a creamy consistency without heaviness. Seasonings include sea salt, black pepper, and parsley for garnish. The result is a balanced mushroom soup with both earthy flavors and gentle creaminess.
This soup works well as a starter or light meal, offering warming comfort. The variations in mushroom types contribute complexity, and sautéing mushrooms separately enhances their flavor and texture in the final dish.
Ingredients
- 1 oz butter
- 4 Tbsp olive oil (separate 1 Tbsp to sauté mushrooms)
- 1 clove garlic
- 1 large onion (or 4 to 6 shallots, diced)
- 2 talks celery (large, chopped)
- 12 oz mushrooms (white or crimini, chopped)
- 2 oz dried shiitake mushrooms (soaked in boiling water for 5 minutes)
- 40 oz chicken broth (or water, with 2 tsp. of 'Chicken Better than Bouillon')*
- 4 oz half and half (or whole milk- or 3 oz heavy cream)
- ⅛ tsp salt sea salt
- ⅛ tsp black pepper
- ⅛ tsp parsley (fresh, minced- to garnish)
Instructions
- Place the butter and 3 Tbsp of the oil in a large pot and saute the onion or shallots, celery and garlic until softened. Add the soaked Shiitake mushrooms and all but ½ cup/ 55 g (optional-see rest of recipe) of the chopped white/crimini mushrooms and saute over medium high heat for about 5 minutes.
- Add the broth (or water/bouillion mixture) and bring to a boil, then lower the heat and simmer for about 15 minutes.
- Meanwhile, saute the remaining chopped mushrooms in the remaining 1 Tbsp of olive oil until they just begin to brown. Add a little sprinkle of salt and pepper. (If you do not want pieces of mushroom in the soup (i.e. if you want a completely smooth soup), skip this step and just saute all the mushrooms in the first step.)
- Check the soup for salt, adding if needed, then remove from heat and blend with an immersion blender until smooth (or place in a blender, then return to the pot.)
- Next, add the half and half, or whatever dairy product you are using, the sauteed mushrooms, ground black pepper and stir well.
- Serve immediately, topped with some chopped, fresh parsley.
Notes
- You can omit the shiitake mushrooms and increase the amount of fresh mushrooms as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 206kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 808mg | 34% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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