Description
This simple mushroom soup recipe offers perfect comfort with an earthy aroma and velvety texture. It’s a wholesome, satisfying dish, ideal for busy weeknights or a cozy weekend lunch.
Ingredients
Scale
- 1.5 lbs fresh mushrooms (cremini or baby bella)
- 2 tbsp unsalted butter or olive oil (for sauteing)
- 1 medium yellow onion, diced (aromatic base)
- 3 cloves garlic, minced (flavor booster)
- 2 tbsp all-purpose flour (thickener)
- 4 cups vegetable or chicken broth (liquid base, low-sodium for healthy eating)
- 0.5 cup heavy cream or half-and-half (creamy texture)
- 1 tsp dried thyme (classic pairing)
- Salt & fresh black pepper, to taste
- 1 tsp sweet paprika (for swirl color and warmth)
- Optional: sour cream or creme fraiche (for swirl tang)
Instructions
- Prep & Saute Aromatics: Melt 2 tbsp butter in a large Dutch oven. Saute diced onion until translucent, about 5 minutes. Stir in minced garlic for 1 minute until fragrant.
- Brown Mushrooms: Add sliced mushrooms. Cook, stirring, until browned, 8-10 minutes. If crowded, cook in batches for best browning.
- Build Soup Base: Sprinkle 2 tbsp flour over mushrooms; stir to coat. Cook 1 minute, stirring, to remove raw flour taste.
- Simmer & Season: Whisk in 4 cups broth, scraping pot. Add thyme, salt, pepper. Simmer gently 10-15 minutes until slightly thickened.
- Cream & Swirl: Remove from heat. Stir in 0.5 cup cream until velvety. Blend with an immersion blender for smoothness. Mix 1 tsp paprika with sour cream; drizzle into bowls.
Notes
For convenience, use pre-sliced mushrooms. Avoid overcrowding the pan to ensure proper browning, and add cream off-heat to prevent curdling. Store fresh mushrooms in a paper bag. Leftovers are excellent for quick meals.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 320 calories
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg