Go Back

Cream of Mushroom Soup

This creamy, protein-packed soup is a comforting dish that's perfect for family gatherings and meal prep, offering rich flavors and versatility for various dietary needs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh mushrooms, sliced The star ingredient, providing rich, earthy flavors.
  • 1/2 onion chopped Adds sweetness and depth to the soup.
  • 2 cloves garlic, minced Essential for aromatic flavor; consider using shallots for a gentler taste.
  • 4 cups vegetable or chicken broth Offers a savory base; homemade broth enhances the flavor.
  • 1 cup heavy cream Gives the soup a luxurious, creamy texture; can be substituted with coconut milk for a lighter option.
  • 2 tablespoons butter Adds richness; olive oil can be used for a healthier alternative.
  • to taste Salt and pepper Essential seasonings to enhance overall flavor.
  • for garnish Fresh parsley, chopped Brightens up the dish visually and adds a fresh note.

Method
 

Preparation
  1. In a large pot over medium heat, melt the butter.
  2. Add chopped onions and minced garlic to the pot. Sauté them until soft and fragrant, about 4-5 minutes.
  3. Stir in the sliced mushrooms and cook until tender and browned, about 5-7 minutes.
  4. Add the vegetable or chicken broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender.
  6. Mix in the heavy cream and season with salt and pepper. Let it heat through for a couple of minutes.
  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

This soup can be stored in the refrigerator for 3-4 days and can also be frozen for up to 3 months. For a vegan version, substitute heavy cream with coconut milk and butter with olive oil.