Easy Creamy Mushroom Soup
A rich, comforting creamy mushroom soup made with fresh mushrooms, garlic, onion, broth, and cream. Smooth, cozy, and perfect for a quick homemade meal.
Equipment
- Large pot or saucepan
- Wooden spoon or spatula
- Knife
- Cutting board
- Immersion blender or regular blender
Ingredients
- 1 lb mushrooms sliced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped (optional)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they release moisture and turn golden.
- Sprinkle the flour over the mushrooms and stir well for 1 minute.
- Slowly pour in the broth while stirring to avoid lumps.
- Simmer for 10-12 minutes until slightly thickened.
- Blend the soup partially leave some mushrooms or fully until desired consistency.
- Stir in the heavy cream, salt, and black pepper.
- Simmer gently for 5 minutes without boiling.
- Taste and adjust seasoning if needed.
- Remove from heat and rest for a few minutes before serving.
Notes
Nutritional Info (Approximate Per Serving)
- Calories: 280 kcal
- Protein: 6 g
- Fat: 22 g
- Carbohydrates: 14 g
- Fiber: 2 g
