Description
This creamy mushroom soup is a warm and comforting dish perfect for chilly days, made with fresh mushrooms, onions, garlic, and a splash of heavy cream.
Ingredients
Scale
- 1 pound fresh mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut cream)
- 3 tablespoons butter (or olive oil)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for about a minute, being careful not to burn it.
- Toss in the sliced mushrooms and cook for about 10 minutes until tender and releasing moisture.
- Sprinkle the flour over the mushroom mixture and stir well for a minute.
- Gradually pour in the broth while stirring to ensure no lumps form. Bring to a gentle boil, then reduce heat to a simmer and cook for about 15 minutes.
- Use an immersion blender to blend the soup until smooth, or blend half for a chunkier texture.
- Stir in the heavy cream and simmer for an additional 5 minutes. Season with salt and pepper and add fresh herbs if desired.
Notes
For a vegan version, use coconut cream and olive oil. For gluten-free, substitute all-purpose flour with gluten-free flour. Leftovers can be stored in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg