Mushroom Soup
Homemade mushroom soup is one of the best comfort foods! Fresh mushrooms, heavy cream, and vegetable broth combine to make a creamy and delicious soup.
Servings: 4
Calories: 368kcal
Equipment
- Dutch oven or large covered skillet
- Immersion blender or regular blender
Ingredients
- 1/4 cup butter unsalted
- 1 onion yellow, minced
- 3 garlic cloves minced
- 16 ounces white mushrooms finely chopped
- 8 ounces Cremini mushrooms finely chopped
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
Instructions
- Add butter to a large Dutch oven or stock pot, and sauté the onion and garlic over medium heat, for 2-3 minutes, until soft.
- Add in the chopped mushrooms and continue to sauté for about 10 minutes, stirring occasionally.
- Add in the vegetable broth and stir in the cream. Bring to a simmer and cover for about 20 minutes.
- Blend the soup with an immersion blender or by transferring most of the soup to a blender, until mostly blended, leaving some chopped pieces behind, or until it reaches your desired consistency.
- Stir in the salt and pepper, then bring back to a simmer for about 5 minutes before serving.
- Top with fresh parsley and sliced mushrooms if desired. Serve, and enjoy!
Notes
Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Serve with extra slices of mushrooms, freshly chopped parsley, homemade croutons, homemade sourdough bread or sourdough biscuits.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 14g | Protein: 7g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 1152mg | Potassium: 728mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1731IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg
