Description
Silky, rich mushroom soup packed with deep umami flavor—better than any store-bought version and ready fast.
Ingredients
Scale
- 8 oz Mushrooms (cremini or button)
- 1 cup Heavy cream
- 4 cups Vegetable or chicken broth
- 1/2 cup White wine
- 2 tbsp Butter
- 1 Onion or shallot, chopped
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tbsp Flour
- 1 tsp Fresh thyme or parsley, chopped
- Salt & black pepper to taste
Instructions
- Heat butter and olive oil in a pot over medium heat.
- Sauté onions and garlic until soft and fragrant.
- Add sliced mushrooms and cook until browned and moisture releases.
- Sprinkle in flour and stir to coat mushrooms.
- Deglaze with white wine, then add broth and simmer for 10 minutes.
- Stir in cream and season with salt and pepper.
- Simmer gently until thick and creamy; garnish with herbs.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegetable broth.
- Adjust the thickness by adding more or less broth.
- Fresh herbs can be substituted with dried herbs if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg