Cream of Mushroom Soup

4.8 from 5 votes

Creamy mushroom soup is perfect for those cold days when you want something warm and soothing to eat. This Cream of Mushroom Soup recipe is simple enough to make and is far better for you than the canned version.

Course Dinner

Cuisine American

Keyword creamy, mushroom, soup, vegetarian

Prep Time 15 minutes

Cook Time 25 minutes

Servings people

Calories 307kcal

Equipment

Ingredients

2 tbsp butter
1 tbsp olive oil
1 cup yellow onion diced
1 tbsp garlic minced
8 oz brown mushroom sliced
1/2 tsp thyme dried
1/2 tsp parsley dried
1/2 tsp ground black pepper
salt to taste
3 tbsp flour
2 cups low sodium chicken broth
3/4 cup heavy cream
Fresh parsley to garnish

Instructions

Heat a heavy bottom pan; add butter, once the butter has melted add oil.
Add the onions and cook until they turn translucent. Add in the minced garlic and cook for a minute.
Add the sliced mushroom and cook for 3-4 minutes until the mushroom releases its moisture.
Sprinkle the flour along with the thyme, parsley, pepper, and salt. Mix well for a minute.
Add the chicken broth and mix it well. Cover with lid and cook the soup for 7-10 minutes on a medium-low flame until the mushroom soup thickens.
Stir in the heavy cream and simmer for 2 more minutes.
Finally, garnish the soup with fresh parsley and serve warm.

Nutrition