Description
This creamy mushroom soup is a comforting weeknight dish made with sautéed mushrooms, a light brown roux, and finished with cream for a silky texture.
Ingredients
Scale
- 450 g cremini or white mushrooms, chopped
- 28 g butter (2 tbsp)
- 150 g yellow onion (1 medium), chopped
- 2–3 cloves garlic, minced
- 16 g all-purpose flour (2 tbsp)
- 960 ml stock (vegetable or chicken, 4 cups)
- 120 ml heavy cream (1/2 cup)
- 2–3 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 tbsp fresh lemon juice
- Salt and black pepper, to taste
- Optional garnish: Chives, parsley, olive oil, sautéed mushroom slices
Instructions
- Clean mushrooms with a damp towel and slice them to roughly 6–8 mm (1/4 inch) thickness.
- Heat a Dutch oven over medium heat and add butter. Sauté chopped onion for 4–5 minutes until translucent.
- Add minced garlic and cook for an additional 30–45 seconds.
- Add sliced mushrooms to the pot and cook over medium-high heat for 6–8 minutes until browned and moisture is released.
- Reduce heat, sprinkle flour over mushrooms, and stir to coat. Deglaze with 240 ml (1 cup) of stock.
- Pour in remaining stock, add thyme, and bring to a gentle simmer for 12–15 minutes.
- Blend the soup with an immersion blender until desired texture is reached.
- Stir in heavy cream and lemon juice, warming through without boiling. Season with salt and pepper to taste.
Notes
Soup can be stored in the refrigerator for up to 3 days or frozen without cream for up to 3 months. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 210
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg