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Creamy Mushroom Soup

Creamy Mushroom Soup

Rich and velvety creamy mushroom soup with fresh herbs. Comforting soup recipe made with sautéed mushrooms and cream base.
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Prep Time 15 minutes
Total Time 50 minutes
Course Soup
Cuisine vegetarian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 tablespoon butter
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1.5 lbs mixed mushrooms sliced
  • 1/4 cup all-purpose flour
  • 6 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons fresh thyme chopped
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Melt butter in a large pot or Dutch oven over medium heat.
  • Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  • Add mushrooms and cook, stirring occasionally, until they are softened and have released their moisture, about 8-10 minutes.
  • Sprinkle flour over the mushrooms and cook for 1 minute, stirring constantly.
  • Gradually pour in broth, whisking constantly to prevent lumps. Bring to a simmer.
  • Reduce heat to low, cover, and simmer for 15 minutes.
  • Remove from heat and carefully blend the soup using an immersion blender until smooth.
  • Stir in heavy cream, thyme, and parsley. Season with salt and pepper to taste.
  • Gently heat the soup through, being careful not to boil.
  • Ladle into bowls and garnish as desired.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk or cashew cream. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.