Creamy Mushroom Soup
Earthy mushrooms simmered with garlic and onion in a velvety broth—simple, satisfying, and deeply flavorful.Soup mixes
Ingredients
Mushrooms: 500g (about 4 cups) mixed mushrooms (cremini, button, shiitake), sliced
Onion: 1 medium, finely chopped (150g)
Garlic: 3 cloves, minced (9g)
Broth: 4 cups (960ml) vegetable or chicken broth
Butter or olive oil: 2 tbsp
Flour: 2 tbsp (for thickening)
Heavy cream: ½ cup (optional for extra richness)
Fresh thyme: 1 tsp (or ½ tsp dried)
Salt & pepper: to taste
Fresh parsley: for garnish
Instructions
Sauté Aromatics: In a large pot, melt butter or heat oil over medium heat. Add onion and garlic, cook until soft and fragrant (about 5 minutes).
Add Mushrooms: Stir in sliced mushrooms and thyme. Cook until mushrooms release moisture and begin to brown (8–10 minutes).
Thicken: Sprinkle flour over mushrooms and stir well. Cook 1–2 minutes to eliminate raw flour taste.
Add Broth: Slowly pour in broth while stirring. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Blend (optional): For a smoother texture, blend half the soup and return to pot. Skip this step for a chunkier version.
Finish: Stir in cream if using. Adjust salt and pepper to taste. Simmer 5 more minutes.
Serve: Ladle into bowls and garnish with fresh parsley.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: ~45 minutes
Yield: 4 servings
Kcal: ~220 per serving (with cream)
Cozy, creamy, and packed with umami—this mushroom soup is a hug in a bowl.Chicken