The Best Mushroom Soup Recipe
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Comforting, creamy mushroom soup recipe featuring three types of mushrooms and fresh sage. This soup features creamy, aromatic, and rich umami flavors from variety of mushrooms, golden caramelized onions, rich broth and fresh herbs all cooked in one pot in a little oven an hour.
Ingredients
Instructions
Slice onion and mushrooms thinly.
Preheat a Dutch oven or another soup pot over medium heat.
Melt butter in the pot and add onions. Cook onions until golden brown.
Add mushrooms and cook, stirring occasionally, for about 10 minutes.
Sprinkle flour over mushrooms and onions and stir well.
Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
Add bay leaf, minced sage, garlic powder, salt, and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
Take out the bay leaf.
Stir in heavy cream and cook for a couple more minutes.
Blending option:
Blended option: you can also make this soup smooth instead of chunky by blending the mixture before adding heavy cream. Just transfer the entire content of the pot into a blender (remember to take out the bay leaf first) and pulse until all smooth. Pour the mixture back into the pot and stir in heavy cream. Cook for a couple more minutes.
Nutrition
- Calories
- 274 kcal
- Carbohydrate Content
- 26 g
- Protein Content
- 7 g
- Fat Content
- 18 g
- Saturated Fat Content
- 11 g
- Cholesterol Content
- 56 mg
- Sodium Content
- 1265 mg
- Fiber Content
- 5 g
- Sugar Content
- 10 g
- Serving Size
- 1 serving
