Description
Homemade Creamy Mushroom Soup is a rich, velvety soup made from fresh, wholesome ingredients. It is known for its comforting, earthy flavor profile. This mushroom soup’s simplicity in preparation is a testament to its versatility. It’s a perfect starter for a dinner party, or as a quick and easy weeknight meal.
Ingredients
Scale
- 1 1/2 to 2 pounds baby bella (cremini) mushrooms, sliced (reserve about 1/2 cup)
- 6 tablespoons butter
- 1 shallot, minced
- 1 stalk celery minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 6 tablespoons flour
- 4 cups chicken stock
- 1 cup heavy whipping cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon finishing oil, for garnish (optional)
Instructions
- Clean mushrooms and slice. Be sure to reserve about 1/2 cup to crisp up and use as a garnish.
- Melt the butter in a soup pot with the minced shallots and celery.
- Allow the vegetables to soften for a few minutes.
- Add the sliced mushrooms.
- Season with kosher salt, black pepper and fresh thyme.
- Allow the mushrooms to cook down for about 10 to 15 minutes.
- Dust the mushrooms with flour. Stir.
- Allow the raw flour taste to cook off for about two minutes.
- Pour in the stock. Scrape up the bits from the bottom.
- Simmer on medium-low for another 15 minutes.
- Incorporate the heavy whipping cream.
- Simmer another 5 minutes.
- Taste for salt.
- As the soup is in its final simmer, crisp up the reserved mushrooms in a pan with the oil.
- Stir in the fresh chopped parsley.
- Pour into individual cups or bowls.
- Garnish with fresh thyme, fresh parsley, drizzle of finishing oil, a few crispy mushrooms and croutons (optional).
- ENJOY!
Notes
- To save time, purchase pre-sliced mushrooms.
- Button mushrooms are a great alternative to cremini mushrooms.
- If slicing, be consistent with knife cuts.
- White or yellow onions can be used instead of shallots.
- Use vegetable stock and a non-dairy heavy cream to make this a Vegan Mushroom Soup.
- Half and half, coconut milk, sour cream and or soy milk can be used instead of heavy whipping cream.
- Blend prior to serving for a creamier mushroom soup.
- Taste for salt throughout the cooking process.
- See post for additional notes/tips.
- Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
- Reheat gently on the stove.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup, Bisque
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 serving