Creamy Mushroom Soup

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Is there a food you love that the rest of your family hates? For me, that’s mushrooms. So the other day when I went out to a restaurant with my husband, and saw a mushroom soup on the menu and knew I HAD to have it. I’m mushroom-deprived, ya know? I devoured that soup, and knew I had to replicate it at home, even if I was the only one who would eat it! I was so delighted at how this Creamy Mushroom Soup turned out, and, as an added bonus, I got my 20 month-old to eat it with me too.

Since this isn’t a super hearty soup, it would go great with a loaded green salad or sandwich, or to be eaten at lunch. I hope you enjoy this vegetarian, gluten-free soup as much as I did, fellow Mushroom-lovers!

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Creamy Mushroom Soup

Creamy Mushroom Soup

Yield: 4 Servings
Author:
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
This creamy mushroom soup is a Mushroom-lovers dream! It's simmered in broth, two types of mushroom, onions, and a variety of spices, and then blended to with some cream to make this savory vegetarian meal.

Ingredients

  • 3 Tbsp Butter
  • 1/2 White or Yellow Onion
  • 2 Tbsp Minced Garlic
  • 8 oz White Mushrooms (Thoroughly rinsed and sliced)
  • 16oz Crimini Mushrooms (Thoroughly rinsed and sliced)
  • 1 tsp Paprika
  • 1 1/2 cup Chicken or Vegetable Broth
  • 1 tsp Dried Thyme
  • 1/4 cup Grated Parmesan
  • 1- 1 1/2 cups of Heavy Cream (Depending on how thick you would like it)
  • Salt, to taste (I ended up using about 1 tsp)

Instructions

  1. In a large stockpot, melt the 3 Tbsp of butter over medium heat. Once melted, add in the 1/2 an Onion and 2 Tbsp of Minced Garlic. Saute for a few minutes, then add the washed and sliced 8ox of White Mushrooms, 16oz of Crimini Mushrooms, and 1 tsp of Paprika. Cook for a few more minutes until the mushrooms start to wilt and brown. They will release some liquid- this is normal.
  2. Add the 1 1/2 cups of Chicken or Vegetable broth, 1 tsp of Dried Thyme. Cover and let it simmer on medium-low for 20 minutes.
  3. After it's done, stir in the 1/4 cup  Grated Parmesan Cheese and transfer it to a high-powered blender. To be extra safe, I recommend you waiting to blend it for 10 minutes to let it cool down a bit.
  4. After that, blend until little no chunks remain. Add the 1- 1 1/2 cup of Heavy cream to it. You may serve immediately, or transfer it back to your pot and heat it on low if you want it a little warmer. Enjoy!
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