Description
A rich and velvety creamy mushroom soup that combines various mushrooms for an exquisite flavor.
Ingredients
Scale
- 1½ pounds mixed mushrooms (cremini, shiitake, and oyster)
- 2 tablespoons butter (or olive oil for a lighter version)
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour (or rice flour for gluten-free)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the mushrooms: Clean mushrooms with a damp paper towel, slice most, and dice about 20% for contrast.
- Sauté the aromatics: Heat butter in a pot, add onions, and cook until translucent, then add garlic.
- Cook the mushrooms: Add mushrooms, increase heat, and allow caramelization by stirring infrequently.
- Create the base: Sprinkle flour over mushrooms, stir, add broth, thyme, and bay leaf, then simmer.
- Finish and serve: Remove thyme and bay leaf, add cream, simmer, adjust seasonings, and garnish with parsley.
Notes
Transform this classic into a lighter version by substituting half the cream with almond milk and using pureed white beans to thicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: creamy mushroom soup, soup, vegetarian, comfort food