Description
This creamy mushroom soup is the perfect blend of earthy mushrooms and velvety cream, delivering a comforting dish that’s easy to prepare.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 lb fresh mushrooms (cremini, button, or a mix), sliced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp dried thyme
- 1/4 tsp nutmeg (optional)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large pot. Sauté onion for 3–4 minutes, then add garlic and cook for 1 minute.
- Add sliced mushrooms, cooking for 8–10 minutes until tender.
- Sprinkle flour, stir to coat mushrooms, and cook for 2 minutes. Gradually whisk in broth.
- Simmer on low heat, add thyme, nutmeg (optional), salt, and pepper. Cook for 10–15 minutes.
- Blend partially or fully for desired texture.
- Stir in cream and milk. Heat gently without boiling. Adjust seasoning.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, replace dairy with coconut cream and almond milk.
- For gluten-free, use cornstarch as a thickener.
- Pair with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sodium: 850mg
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g