Creamy Mushroom Soup
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A rich and comforting creamy mushroom soup made with fresh mushrooms, butter, onion, garlic, broth, and milk. Browning the mushrooms first creates deep flavor that tastes homemade — never like canned.
Ingredients
Instructions
Heat butter in a large pot over medium-high heat. Add sliced mushrooms in a single layer, don’t stir for 5 minutes. Let them brown deeply before stirring. Cook until liquid evaporates and mushrooms are golden and caramelized.
Stir in diced onion and cook 3–4 minutes until soft. Add minced garlic and thyme, cooking 30 seconds until fragrant.
Sprinkle flour over mushroom mixture, stirring constantly for 1 minute to coat evenly. No white patches should remain.
Gradually whisk in warm broth, stirring constantly to avoid lumps. Slowly add warm milk while whisking. Bring to a gentle simmer, reduce heat to medium-low, and cook 15 minutes until soup thickens.
Remove from heat, stir in heavy cream, and season with salt and pepper. Garnish with fresh parsley. Serve hot with crusty bread.
Nutrition
- Serving Size
- 350 g
- Calories
- 220 kcal
- Carbohydrate Content
- 18 g
- Protein Content
- 8 g
- Fat Content
- 14 g
- Saturated Fat Content
- 8 g
- Cholesterol Content
- 35 mg
- Sodium Content
- 650 mg
- Fiber Content
- 2 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 5 g
