Easy Creamy Mushroom Soup
User Reviews
5
Easy Creamy Mushroom Soup
Description
This mushroom soup starts by gently cooking onions and garlic in a mix of butter and olive oil before adding chopped mushrooms. The mushrooms are browned slightly to release their flavor. Flour is incorporated to thicken the soup, then vegetable stock and seasonings such as thyme and black pepper are added and simmered.
Heavy cream enriches the soup towards the end, lending it a velvety texture without boiling to avoid curdling. The option to garnish with sautéed mushroom slices, cooked separately in oil and cream until lightly browned, provides a pleasant contrast in texture and highlights the mushroom essence.
The soup is served hot, suitable as an appetizer or light meal. Its creamy consistency and mild herb seasoning make it approachable for many palates and versatile with side dishes like crusty bread.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion diced
- 2 cups mushroom 175g portabello, button, chestnut etc…, chopped
- 2 cloves garlic finely chopped
- 3 tablespoons all-purpose flour aka plain flour
- 3 cups vegetable stock 700ml
- 7-8 mushrooms optional, to garnish, small
- 1 cup heavy cream 235ml, aka double cream
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon thyme dried
Optional garnish
- 1 teaspoon olive oil
- 8 mushrooms sliced, small
- 2 tablespoons heavy cream aka double cream
Instructions
- Heat the butter and oil in a pot over a medium/low heat until the butter melts. Add the onion and fry, stirring often, for 4 minutes or until soft and translucent, but not browned. Stir in the chopped mushrooms and garlic and cook, stirring often, for 7-8 minutes or until the mushrooms have released their juices and begin to brown slightly.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable stock, thyme and pepper, stirring so no lumps of flour remain. Cover the pot with a lid and simmer for 10 minutes.
- Stir in the cream and heat for 2 minutes, but don’t allow it to boil.
- If garnishing, while the soup is cooking, heat the oil in a frying pan, then add the sliced mushrooms and cook for 5 minutes or until soft and lightly browned.
- Spoon the soup into bowls, drizzle with a little of the extra cream and top with the fried mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 755mg | 31% |
| Potassium | 454mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1343IU | 27% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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