Description
A rich, creamy, and comforting soup made with fresh mushrooms, onions, and cream — perfect as a starter or light meal.
Ingredients
Scale
- 500g fresh mushrooms, sliced (e.g., button, cremini, or a mix)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 750ml vegetable or chicken broth
- 250ml heavy cream
- Salt and pepper to taste
- 1/2 tsp dried thyme or fresh thyme leaves
- 1 tbsp olive oil (optional for garnish)
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until softened.
- Add mushrooms and cook until they release their moisture and begin to brown (about 8–10 minutes).
- Stir in flour and cook for 1–2 minutes to eliminate raw flour taste.
- Gradually add broth, stirring continuously until smooth.
- Add thyme, season with salt and pepper, and bring to a simmer. Let cook for 10 minutes.
- Stir in cream and cook for another 5 minutes. Do not boil once cream is added.
- Use an immersion blender for a smoother texture or leave chunky for more bite.
- Garnish with parsley and a drizzle of olive oil if desired. Serve hot.
Notes
- For a lighter version, use milk or a mix of milk and cream.
- Add a splash of white wine while sautéing mushrooms for extra flavor.
- Pairs well with crusty bread or a side salad.
Nutrition
- Serving Size: 1 bowl (approx. 250ml)
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cream of mushroom soup, vegetarian soup, creamy mushroom recipe, comfort food