Creamy Mushroom Soup
User Reviews
4.9
Creamy Mushroom Soup
Description
This soup starts with sautéing onion, garlic, thyme, and allspice in butter before browning sliced cremini mushrooms to develop savory depth. After removing some mushrooms for garnish, dry sherry is added to loosen flavorful browned bits on the pan’s surface. Flour is sprinkled in to create a roux, cooking briefly before vegetable broth is stirred in and brought to a simmer. The mixture gently simmers to integrate flavors and thicken slightly. Half and half and soy sauce finish the soup, contributing creaminess and umami.
The resulting soup is rich and smooth, with tender bits of mushroom and a delicate seasoning balance of herbs and spices. It warms and comforts with its earthy base and creamy consistency. Toppings like sautéed mushrooms, grated Parmesan, fresh parsley, or scallions provide texture contrasts and fresh brightness.
This soup makes about two large bowls or four smaller servings and can be enjoyed as a starter or light meal, especially in cooler weather. The recipe notes emphasize portion size and provide nutrition calculations for reference.
Ingredients
- 16 oz cremini mushrooms pre-sliced or whole, or baby portobello mushrooms
- 2 cups onion diced
- 4 cloves garlic
- 4 TBSP butter
- ½ tsp thyme or 1 tsp fresh, dried
- ½ cup dry sherry (or favorite dry cooking wine)
- 4 TBSP all-purpose flour
- ⅛ tsp ground allspice
- 2 cups vegetable broth
- ½ cup half and half or heavy cream
- 1 tsp soy sauce
- ½ tsp salt or to taste
- ¼ tsp black pepper
OPTIONAL GARNISHES
- mushroom sautéed
- Parmesan Cheese grated
- parsley chopped, fresh
- thyme fresh
- scallions or chives, fresh
Instructions
- If using whole mushrooms, slice each into 3-4 slices (or simply snag pre-sliced as a time-saver). Dice onion and mince garlic.
- Heat a large pot or dutch oven over medium-high heat and melt your butter. Add onion and sauté for 2 minutes to soften, then add garlic, thyme, and allspice. Mix well then move to the side of the pan.
- Add the mushrooms in one layer and leave them alone for 4-5 minutes to brown. Stir them up then continue to saute with the onion and spices until the onions are tender.
- NOTE: If you'd like to use a few spoonfuls of mushrooms as a tasty (but totally optional) garnish, remove a few and set aside. I like to sauté these a little extra just before topping the soup.
- Deglaze the browned bits from the pan with dry sherry cooking wine and stir.
- Stir in flour and allow to cook for 2-3 minutes. Next add vegetable broth, stir, and bring to a boil. Once boiling, reduce heat to a low simmer.
- Allow to simmer 8-12 minutes, stirring occasionally, or until veggies have reached your ideal tenderness (I love my mushrooms a bit al dente).
- Remove from heat and stir in half and half or heavy cream.
- Give it a taste, then season with soy sauce (love the flavor it adds), salt, and black pepper to taste. Since saltiness will vary based on broth used, simply taste and adjust to your liking.
- Garnish as desired and dive in! We love this soup served with a hot panini or hot and buttery garlic bread for dunking.
Notes
- This soup yields approximately two large or four smaller servings, suitable for light meals or appetizers.
- Optional garnishes include sautéed mushrooms, fresh herbs, or Parmesan for added texture and flavor.
- Use cremini or baby portobello mushrooms sliced evenly for consistent cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 83mg | 28% |
| Sodium | 1938mg | 81% |
| Potassium | 1395mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 1414IU | 28% |
| Vitamin C | 14mg | 16% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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