Mushroom Soup

by Sabrina Snyder

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2 Comments

5 from 1 vote
4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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Creamy Mushroom Soup is a quick, easy soup recipe full of flavor, savory broth and a creamy finish. Good enough to serve for dinner tonight!

Cream of Mushroom Soup is a quick base with a lot of flavor for many casserole recipes. This lighter Soup recipe lets the earthy savory flavor of mushrooms shine with just a hint of cream to keep it cozy.

Sabrina’s Mushroom Soup Recipe

Creamy Mushroom Soup can be served on its own or with a variety of toppings, such as croutons, shredded cheese, or fresh herbs. It makes a light and inviting dinner with fresh baked French Bread , or Grilled Cheese Sandwiches. Perfect for those chilly nights when you need something warm and cozy. Plus, it’s easy to make for those busy weeknights when you don’t have a lot of time to spend in the kitchen.

Dinner, then Dessert

Mushroom Soup Recipe

Creamy Mushroom Soup is a quick, easy soup recipe full of flavor, savory broth and a creamy finish. Good enough to serve for dinner tonight!
Yield 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Bowl of creamy soup with mushrooms garnished on top.
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Ingredients
 

  • 1/2 cup unsalted butter , divided
  • 2 pounds crimini mushrooms , sliced
  • 2 yellow onions , chopped
  • 3 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons flour
  • 1/2 cup parsley , chopped (for garnish)

Instructions

  • To a large dutch oven on medium heat add half the butter and mushrooms.
  • Stir to coat and cook for 13-15 minutes until softened and the mushrooms are browned.
  • Remove half the mushrooms and set aside.
  • Add the onions, salt and pepper.
  • Stir and cook for 4-5 minutes until translucent.
  • Add in the garlic, stir to coat and cook until aromatic, about 30 seconds.
  • Add in thyme, Worcestershire sauce and vegetable broth, bring to a simmer.
  • Cook for 20 minutes.
  • While the soup is simmering, add in heavy cream whisked together with 2 tablespoons of flour.
  • Use an immersion blender and blend the soup until creamy.
  • Add the cooked mushrooms to a small pan to heat through on medium heat or microwave for 10 seconds to warm.
  • Serve soup in a bowl, topped with additional mushrooms and parsley; serve with crusty bread.

Nutrition

Calories: 509kcal | Carbohydrates: 24g | Protein: 9g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1146mg | Potassium: 1261mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2554IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 2mg

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Ladling finished soup garnished with mushrooms and parsley from pan

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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Comments

  1. This mushroom soup is unbelievably rich, earthy, and velvety smooth without feeling heavy! Searing the mushrooms first brings out such a deep umami depth that puts canned versions to shame.

    Reply

    1. I’m really surprised that some mushroom soup recipes don’t brown the mushrooms first. Mentioning umami is the perfect description. Thank you for savoring this, and for the 5 stars.

      Reply