Cream Of Mushroom Soup
User Reviews
5.0
24 reviews
Excellent
Cream Of Mushroom Soup
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Sautéed mushrooms are cooked to perfection with butter, lots of garlic, and a dash of white wine and then turned into a delicious Cream Of Mushroom Soup! Full of earthy mushroom yumminess and finished off with heavy cream it’s based on classic French flavors, yet so simple to make!
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 3 cloves garlic minced
- 1½ pounds mushrooms such as cremini, shiitake or baby bella, sliced
- ¼ cup dry white wine
- ⅓ cup all-purpose flour
- 1 cube chicken bouillon
- salt and pepper to taste
- 1 tablespoon fresh thyme chopped, or 1 teaspoon dried
- 4 cups vegetable broth low sodium or no sodium added
- 1 cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
- In a large Dutch oven melt the butter over medium heat then add the olive oil. Add the onion and garlic and cook for 3 to 5 minutes until the onion softens and is translucent.
- Add the mushrooms to the pot and cook for 7 to 10 minutes until the liquid that the mushrooms have released has evaporated and they start to lightly brown.
- Pour in the white wine and cook for another 1 to 2 minutes until most of the wine has evaporated. Sprinkle the flour all over the onion/mushroom mixture, stir and cook for another minute, stirring continuously.
- Crumble the chicken bouillon over the onion/mushroom mixture, season with salt and pepper and add the fresh thyme. Stir everything together, then pour in the vegetable broth. Bring to a boil, then cook for 10 minutes over medium heat, stirring occasionally. Taste for seasoning and adjust with salt and pepper as needed.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes, do not bring to a boil.
- Garnish with fresh parsley and serve immediately.
Equipments used:
Notes
- For a smooth and creamy soup, use a blender or immersion blender.
- Don’t burn the garlic. When you saute the onions and garlic do not forget to move it around the pan, cook it slowly, and always over medium heat. If the garlic burns it will give the soup a bitter taste.
- Season at the very end. All soup reduces as it cooks and thickens up. So if you add the salt too early on in the cooking process it can get very concentrated and turn out too salty.
- Healthier Version. To keep it on the healthier side you can easily just omit the heavy cream at the end and just cook it for a bit longer to thicken up or add more vegetable broth to thin it out.
- Leftover cream of mushroom soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan. If the soup has been frozen, you can let it thaw out first or reheat it from frozen in the microwave or on the stovetop.
Nutrition Information
Show Details
Serving
1serving
Calories
290kcal
(15%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
55mg
(18%)
Sodium
647mg
(27%)
Potassium
467mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1146IU
(23%)
Vitamin C
8mg
(9%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 290kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 647mg | 27% |
| Potassium | 467mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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