Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, cleaned and sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until translucent.
- Add the mushrooms and cook until they are soft and browned, about 5-7 minutes.
- Stir in the flour and cook for another 2 minutes.
- Gradually add the broth while stirring continuously to prevent lumps. Bring to a simmer.
- Reduce the heat to low and let the soup simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth (or blend in batches using a regular blender, then return to the pot).
- Stir in the heavy cream and season with salt and pepper. Heat through, but do not boil.
- Serve hot, garnished with fresh parsley or thyme.
Notes
- For a healthier version, you can substitute the heavy cream with half-and-half or a full-fat coconut milk.
- Feel free to mix in different types of mushrooms for a more complex flavor.
- If you prefer a chunkier soup, set aside some of the sautéed mushrooms before blending and add them back into the soup after blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 700 mg (varies with broth used)
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Cream of Mushroom Soup, Easy Soup Recipe, Homemade Soup, Creamy Mushroom Soup, Comfort Food