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5.0 from 15 votes

Creamy Mushroom Soup

Creamy mushroom soup combines earthy mushrooms, celery, onion, garlic, and fresh thyme in an irresistibly creamy broth that's perfect alongside salads, sandwiches, or as a precursor to a fancy steak dinner.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 6
Calories: 292 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 2.5 pounds cremini mushrooms sliced, see notes below
  • 1 large white onion diced
  • 3 ribs celery diced
  • 5 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3/4 cup dry white wine
  • 4 cups low sodium chicken stock plus more for thinning, if needed
  • 1 tablespoon fresh thyme leaves
  • 1 large bay leaf
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat a large heavy pot to a touch higher than medium heat with the butter and olive oil. Add the mushrooms, sprinkle them with salt, and saute until they release their water and start to brown (20-25 minutes). This will take a good amount of time because of the amount of mushrooms.
  2. Next, add in the celery and onion and continue to cook for about 10 more minutes or until the veggies are softened. Add the garlic and cook for another 2 minutes.
  3. Add the flour and cook until no white specks appear (1-2 minutes).
  4. Add the white wine and bring to a boil. With a wooden spoon, scrape the bottom of the pot to dislodge all of the brown bits. After 1 minute of boiling add the chicken stock, thyme, and bay leaf and bring to a boil. Once boiling, lower the heat and simmer for 45 minutes.
  5. After 45 minutes of simmering remove the bay leaf and puree the soup. Ladle the soup into a blender or use an immersion blender. For a more rustic soup, only partially puree the soup.
  6. Add the cream and mix well. Taste test and make final adjustments to salt and pepper levels. If the soup is too thick, simply thin with more stock or water.
  7. Serve with croutons, a drizzle of extra virgin olive oil or creme fraiche, and a garnish of thyme if desired. Enjoy!

Notes

  • Cremini (baby Bella) mushrooms are widely available and work very well for this soup, but feel free to use an assortment of exotic mushrooms if desired.  Porcini mushrooms are especially delicious in this soup.
  • Greens like escarole, spinach, or kale can be added to brighten up the soup.
  • For a vegetarian dish use vegetable or mushroom stock. 
  • Leftovers can be stored in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.

Nutrition Information

Calories 292kcal (15%) Carbohydrates 16.3g (5%) Protein 8.8g (18%) Fat 20.8g (32%) Saturated Fat 9.3g (47%) Cholesterol 43mg (14%) Sodium 123mg (5%) Potassium 752mg (21%) Fiber 3.1g (12%) Sugar 5.4g (11%) Calcium 33mg (3%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 292

% Daily Value*

Calories 292kcal 15%
Carbohydrates 16.3g 5%
Protein 8.8g 18%
Fat 20.8g 32%
Saturated Fat 9.3g 47%
Cholesterol 43mg 14%
Sodium 123mg 5%
Potassium 752mg 16%
Fiber 3.1g 12%
Sugar 5.4g 11%
Calcium 33mg 3%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.