Creamy Mushroom Soup

Creamy Mushroom Soup

When the weather starts to cool down, there’s nothing more comforting than a warm bowl of soup. This Creamy Mushroom Soup is a perfect blend of earthy cremini mushrooms, aromatic herbs, and rich, velvety cream. It’s a delightful dish that’s easy to make and sure to satisfy your cravings for something cozy and delicious. Whether you’re serving it as a starter or enjoying it as a light meal, this soup will quickly become a favorite in your recipe collection.

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 ½ lbs cremini mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup flour
• 4 cups chicken broth or vegetable stock (low sodium)
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried marjoram
• ½ teaspoon seasoned salt
• ½ teaspoon fresh ground black pepper
• ¾ cup heavy whipping cream

Directions

1. Sauté the Vegetables: In a Dutch oven or heavy pot, melt the butter and heat the olive oil over medium heat. Add the finely chopped onion and sliced cremini mushrooms. Sauté until the onions are soft and the mushrooms are browned, about 8-10 minutes.
2. Add Garlic and Flour: Reduce the heat to medium-low and add the minced garlic. Cook for 1 minute, stirring continuously to prevent burning. Then, stir in the flour, ensuring it coats the mushrooms and onions evenly. Cook for an additional 2 minutes, stirring constantly.
3. Incorporate the Broth: Slowly pour in the chicken broth or vegetable stock, stirring constantly until the mixture is smooth and creamy. This step helps to build the base of the soup and ensures a silky texture.
4. Season the Soup: Add the fresh thyme leaves, dried marjoram, seasoned salt, and fresh ground black pepper. Continue cooking the soup over medium-low heat until it thickens, about 10 minutes. Stir occasionally to prevent sticking.
5. Add the Cream: Turn the heat to low and stir in the heavy whipping cream. Let the soup warm through, and adjust the seasoning with additional salt and pepper if needed.
6. Serve and Garnish: Ladle the soup into bowls and, if desired, garnish with croutons, a dollop of sour cream, fresh thyme, or chopped fresh parsley before serving. These toppings add an extra layer of flavor and texture.

Recipe Details

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: 220 kcal per serving

Tips for the Best Creamy Mushroom Soup

• Mushroom Varieties: While cremini mushrooms are used in this recipe, feel free to experiment with a mix of different mushrooms, such as shiitake, button, or portobello, for a more complex flavor.
• Blending: For a smoother soup, you can blend half of the soup in a blender or use an immersion blender directly in the pot before adding the cream.
• Vegetarian Option: To keep this soup vegetarian, use vegetable stock instead of chicken broth.
• Storing Leftovers: This soup keeps well in the refrigerator for up to 3 days. Reheat it gently over low heat to avoid curdling the cream.

This Creamy Mushroom Soup is a simple yet elegant dish that brings comfort to any meal. Whether you’re making it for a special occasion or a cozy night in, it’s a recipe that’s sure to impress. Enjoy it with a slice of crusty bread for dipping, and you’ll have a meal that’s both satisfying and memorable!

Creamy Mushroom Soup

---

• Author: Dulcia
• Total Time: 40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

This Creamy Mushroom Soup is a comforting and rich dish that’s perfect for those chilly days when you need something warm and satisfying. The combination of tender cremini mushrooms, savory broth, and fresh herbs creates a deep, earthy flavor that’s elevated by the addition of smooth heavy cream. Each spoonful is a cozy, velvety delight that warms you from the inside out.

---

Ingredients

Scale 1x2x3x

3 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
1 ½ lbs cremini mushrooms, sliced
3 cloves garlic, minced
¼ cup flour
4 cups chicken broth or vegetable stock (low sodium)
2 teaspoons fresh thyme leaves
1 teaspoon dried marjoram
½ teaspoon seasoned salt
½ teaspoon fresh ground black pepper
¾ cup heavy whipping cream

---

Instructions

In a Dutch oven or heavy pot, melt the butter and heat the olive oil over medium heat. Add the chopped onions and sliced cremini mushrooms.
Sauté until the onions are soft and the mushrooms are browned, about 8-10 minutes.
Reduce the heat to medium-low and add the minced garlic. Cook for 1 minute, stirring continuously.
Stir in the flour, ensuring it coats the mushrooms and onions, and cook for 2 more minutes, stirring constantly.
Slowly pour in the chicken broth or vegetable stock, stirring until the mixture is smooth and creamy.
Add the fresh thyme, dried marjoram, seasoned salt, and black pepper. Continue cooking over medium-low heat until the soup thickens, about 10 minutes.
Turn the heat to low and stir in the heavy whipping cream. Adjust seasoning with more salt and pepper to taste, if desired.
If desired, garnish with croutons, a dollop of sour cream, fresh thyme, or chopped fresh parsley before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 220