Creamy Mushroom Soup
Prep
10m
Cook
25m
Total
35m
This creamy mushroom soup is a comforting and flavorful dish. Sliced mushrooms, shallots, and garlic are sautéed in butter and olive oil, then simmered in a white wine and broth. Finished with heavy cream and fresh thyme, it's served with peppery homemade croutons for a perfect cozy meal.
Steps
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Nutrition Facts
Per serving664 calories
Calories from
- Protein 9%
- Carbs 23%
- Fat 68%
-
Fat High 47 g 72%
-
Saturated Fat High 21 g 105%
-
Carbohydrates 35 g 11%
-
Fiber 3 g 12%
-
Sugar 7 g 14%
-
Protein High 14 g 28%
-
Cholesterol High 78 mg 26%
-
Sodium High 1,388 mg 57%
% Daily Value is based on a 2,000 calorie diet.
Notes
Broth: If you have two extra seconds, make your own mushroom broth! It gives such a nice delicate but rich flavor to the whole thing. Add your mushroom stems + 2 roughly chopped carrot + 1 roughly chopped onion + 1 teaspoon salt to a pot. Cover with 4 cups of water. Simmer for about 30 minutes, then drain and reserve the liquid and discard the solids. YUM.
Flour addition: Depending on your type of mushrooms, how they were stored, or how they were washed, you may run into some extra liquid in your pot in which case you’ll either need to drain that off, or add a bit more flour to get the base of the soup in step two thick enough to build a creamy soup. If you add the flour and it doesn’t look thick and sticky, I would add 1-2 tablespoons more flour and then just use more liquid to thin it out as needed later in steps 2 and 3.
Flour addition: Depending on your type of mushrooms, how they were stored, or how they were washed, you may run into some extra liquid in your pot in which case you’ll either need to drain that off, or add a bit more flour to get the base of the soup in step two thick enough to build a creamy soup. If you add the flour and it doesn’t look thick and sticky, I would add 1-2 tablespoons more flour and then just use more liquid to thin it out as needed later in steps 2 and 3.
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