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+ servings

Creamy Mushroom Soup Recipe

This creamy, rich soup is packed with delicious mushrooms and tons of flavor. A super affordable soup to make, this will fill everyone up! Dunk bread sticks or garlic bread into it or serve with a delicious side salad for a complete hearty meal.
5 from 1 vote
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Course: Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8
Calories: 216kcal
Author: Megan Porta

Ingredients

  • 4 tbsp salted butter
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 3 stalks celery sliced
  • 2 tbsp thyme chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 24 oz mushrooms sliced
  • 1/4 cup all-purpose flour
  • 1/2 cup white wine substitution: water or broth
  • 32 oz chicken broth substitution: vegetable broth
  • 1 cup heavy whipping cream
  • Extra thyme for topping

Instructions

  • Melt butter in a Dutch oven or heavy saucepan over medium heat. Add onion, garlic, celery, thyme, salt and pepper and cook until soft and fragrant, about 3 minutes. Add the mushrooms and cook until they are golden brown, approximately 5 minutes.
  • Add the flour and stir until veggies are coated. Add white wine and stir until lumps are gone. Turn heat to medium-high and add the broth. Bring to a boil and reduce to a simmer over medium-low. Simmer for 20 minutes, stirring occasionally. Remove from the heat and let cool for 20 minutes.
  • Pour the cooled soup mixture into a blender and puree until smooth. Pour back into the Dutch oven and cook over medium heat for 5 minutes or until heated through. Add heavy cream and cook until warm. Serve warm with thyme on top!

Notes

  • Be absolutely sure that you allow the soup to cool before blending it!
  • Another option for making the soup creamier is to use an immersion blender or even a potato masher, depending on how smooth you want it to be.
  • The white wine in the recipe is optional, but adds incredible flavor!
  • For a beautiful presentation (since, uh, the soup itself is not super beautiful), lay a few fresh thyme leaves over the top before serving.
  • Chicken and vegetable broth can be used interchangeably in this recipe.
  • Any type of mushrooms work great in this soup, even the standard white variety that is easily found in the produce aisle.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 10g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 785mg | Potassium: 470mg | Fiber: 2g | Sugar: 3g | Vitamin A: 763IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg
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