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4.72
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7
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Cream of Mushroom Soup
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.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
creamy, mushroom, soup, vegetarian
Servings:
4
people
Equipment
Dutch Oven
Serving Bowls
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
Serving:
1
serving (1/4th the recipe)
|
Calories:
307
kcal
|
Carbohydrates:
14
g
|
Protein:
6
g
|
Fat:
27
g
|
Saturated Fat:
15
g
|
Trans Fat:
1
g
|
Cholesterol:
76
mg
|
Sodium:
108
mg
|
Potassium:
468
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
846
IU
|
Vitamin C:
4
mg
|
Calcium:
61
mg
|
Iron:
1
mg