Cream of Mushroom Soup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
432 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
French, Italian, American, International
Cream of Mushroom Soup
Description
This Cream of Mushroom Soup begins by sautéing finely chopped yellow onions in butter until translucent, then adding garlic and a variety of mushrooms prepared in three different cuts to introduce texture interest. Dried porcini mushrooms are minced and included to deepen the umami flavor. White wine is added and reduced briefly to concentrate aroma.
The mushrooms are dusted with flour to form a roux base, then chicken or vegetable broth is stirred in and the mixture thickened by boiling. Salt, pepper, and fresh thyme add seasoning. The soup simmers to meld flavors and tenderize mushrooms. It then finishes with heavy cream to create a smooth, lush body and chopped fresh parsley for brightness.
Served hot, this soup offers a balance of savory mushroom earthiness and creamy texture. It works as a starter or light meal component. Variations include using vegan butter and plant-based milk for a dairy-free version, maintaining similar flavor and mouthfeel.
Ingredients
- 1/4 cup butter vegan: use vegan butter, unsalted
- 1 medium yellow onion finely chopped, chopped, about 1 cup
- 1 clove garlic , minced
- 1 pound mushrooms Cremini, button or mushrooms of choice), cleaned and cut into 3 size groups for a more interesting texture: Some roughly chopped, some finely chopped and a few of them sliced, fresh
- 2 tablespoons dried porcini mushroom finely minced
- 1/4 cup white wine e.g. Sauvignon Blanc, Chardonnay, dry
- 1/3 cup all-purpose flour
- 3 cups chicken broth vegan/vegetarians: use vegetable broth, quality
- 2-3 teaspoons thyme chopped fresh
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1 cup heavy cream (see info in blog post above about about non-dairy alternatives)
- 3 tablespoons parsley chopped, fresh
Instructions
- Melt the butter in a stock pot over medium-high heat and cook the onions until soft and translucent but not browned, 4-5 minutes. Add the garlic and cook for another minute. Add the mushrooms, dried porcini, and thyme and cook another 5-6 minutes until the mushrooms have released their juices and are soft. Add the wine and boil for 1 minute.
- Add the flour and cook for a minute. Add the chicken broth, salt and pepper and bring to a boil, stirring constantly until thickened. Reduce the heat to medium, cover, and simmer for 15 minutes. Add the cream and parsley and heat through. Add salt and pepper to taste. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 98mg | 33% |
| Sodium | 912mg | 38% |
| Potassium | 777mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1531IU | 31% |
| Vitamin C | 11mg | 12% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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