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
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