Creamy Mushroom Soup
This easy creamy mushroom soup recipe is made with fresh mushrooms, garlic, herbs, and rich cream for a comforting bowl of homemade soup. Perfect for a cozy dinner or simple lunch, this classic mushroom soup is full of flavor and comes together in 30 minutes. Serve it with crusty bread for the best creamy mushroom soup!
Ingredients
- 1 pound (454 g) white button mushrooms sliced and stemmed
- 4 tablespoons (30 g) all-purpose flour
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (28 g) olive oil
- 1 tablespoon (2 g) fresh thyme
- 1 (110 g) medium yellow onion chopped
- 3 (9 g) garlic cloves minced
- 3 cups (720 g) chicken broth or vegetable broth
- ½ cup (120 g) dry white wine
- ½ cup (119 g) heavy cream
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) black pepper
Instructions
- Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 medium yellow onion chopped to the pot and saute until the onions are soft, about 6-7 minutes. Add 3 garlic cloves minced and cook until fragrant, about 1 minute.
- Add 1 pound white button mushrooms and cook until soft, about 8-10 minutes, stirring occasionally. Add 4 tablespoons all-purpose flour and stir to coat everything.
- Add 3 cups chicken broth and ½ cup dry white wine and stir to combine. Add 1 tablespoon fresh thyme ½ cup heavy cream, 1 teaspoon salt, and ½ teaspoon black pepper. Cover and simmer for 10-15 minutes.
- Let the soup cool slightly and carefully transfer about ⅓ of the soup to a blender and blend until smooth or blend all of it together if you like a smooth soup. Stir the blended soup back into the pot. Taste and season with more salt if needed.
Notes
- How to Store: Let the creamy mushroom soup cool to room temperature, then transfer it to an airtight container and keep it in the refrigerator for up to 3 to 4 days.
- How to Freeze: To freeze it, make sure it is fully cooled before pouring it into freezer-safe containers or bags, leaving a little room at the top for expansion, and freeze for up to 3 months.
- Reheat: When you are ready to reheat, warm it gently on the stovetop over low to medium heat, stirring often until hot. If frozen, thaw it overnight in the fridge first. Be careful not to boil it too hard, since that can cause the cream to curdle, and stir or blend lightly if it separates a little after freezing.
Nutrition
Calories: 304kcalCarbohydrates: 13gProtein: 7gFat: 24g