Description
This Cream of Mushroom Soup Recipe is a warm, comforting delight made with fresh mushrooms and rich cream. Perfect for chilly evenings or as an impressive starter, this soup brings together earthy flavors in a simple, one-pot meal. In just 45 minutes, you can create a velvety concoction that the whole family will love. Enjoy it on its own, paired with crusty bread, or use it as a base for other dishes. With easy preparation and minimal cleanup, this recipe is ideal for busy weeknights or meal prepping.
Ingredients
Scale
- 1.5 lbs baby bella mushrooms (sliced)
- 6 tablespoons butter
- 1 yellow onion (chopped)
- 1 celery stalk (chopped)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Sauté chopped onion and celery until softened (about 4 minutes).
- Add sliced mushrooms, thyme, and marjoram to the pot; stir and cook for 10-15 minutes until mushrooms are reduced.
- Sprinkle flour over the mixture; stir for 2 minutes.
- Gradually add chicken broth while simmering; let it reduce for about 10-15 minutes.
- Lower the heat and stir in heavy cream. Simmer for an additional 5 minutes before seasoning with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added depth of flavor, try incorporating garlic or nutmeg. Blend part of the soup if you prefer a smoother texture. Freeze leftovers in airtight containers for up to three months.