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.
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
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