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–+ servings
Creamy Mushroom Soup

Creamy Mushroom Soup

Learn how to make Creamy Mushroom Soup in just 30 minutes, a rich and comforting dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz fresh cremini mushrooms, sliced
  • 4 oz fresh shiitake mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 1 tsp fresh thyme, chopped
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot
  • immersion blender
  • Cutting Board
  • Knife

Method
 

  1. In a large pot over medium heat, melt the butter. Add onions and garlic; sauté until golden brown (about 5 minutes).
  2. Add the sliced mushrooms and cook until tender and moisture has released (approximately 8 minutes), stirring occasionally.
  3. Pour in the vegetable broth and bring to a gentle simmer for about 10 minutes.
  4. Blend the mixture until smooth using an immersion blender (or carefully transfer to a countertop blender).
  5. Return blended soup to low heat; stir in heavy cream and thyme, warming through for another 5 minutes.
  6. Season with salt and pepper to taste. Serve hot, garnished with extra thyme or croutons if desired.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 22gProtein: 5gFat: 22g

Notes

This soup can be stored in an airtight container in the fridge for up to three days. Gently reheat on the stove and add broth or cream if it thickens too much.

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