This easy mushroom soup is so creamy and comforting – makes a fantastic starter to any meal.
This creamy mushroom soup is easy to make, creamy and comforting — absolutely a fantastic starter to any meal.
Creamy Mushroom Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
This easy mushroom soup is so creamy and comforting - makes a fantastic starter to any meal.
Course: Soup
Cuisine: American
Keyword: easy soup recipe, mushroom soup
Servings: 4 servings
Calories: 100 kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 small onion diced
- 2 cups mushroom cut into 4 sections
- 2 cloves garlic smashed
- 1 teaspoon fresh thyme
- 1 cup milk
- 1 14.5-ounce can chicken broth can substitute with vegetable broth if vegetarian
- 2 tablespoons all-purpose flour
- salt and pepper to taste
- mascarpone cheese for topping; optional
- fresh thyme for topping; optional
Instructions
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter until soft; reduce heat to low.
- Mix onion and garlic into mushrooms and cook until onion is soft and translucent.
- Stir flour into mushroom mixture and cook, stirring often.
- Add thyme, milk, and chicken broth into mushroom mixture. Bring to a simmer and cook for 30 minutes in low heat. Season with salt and black pepper.
- Transfer soup to a blender and puree on high speed until smooth and thick.
Serve in bowls and garnish with thyme leaves or mascarpone (optional)
Nutrition Facts
Creamy Mushroom Soup
Amount Per Serving (1 serving (1/4 recipe))
Calories 100 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 13mg4%
Sodium 31mg1%
Potassium 273mg8%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 210IU4%
Vitamin C 4.3mg5%
Calcium 78mg8%
Iron 0.6mg3%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
Linda, thanks so much for guest posting here today and for sharing this fantastic recipe! Happy Blog Anniversary!
You can connect with Linda over at Brunch with Joy and find her on:
Connie -
How sweet, Kelly! I love blog birthdays!! (my blog just had one too) (: She did an amazing job with this soup. It looks so delicious. So nice of you to celebrate the occasion with Brunch with Joy!!
Shelby @ Go Eat and Repeat -
The cups this soup was photographed in are adorable! And the soup looks delicious too!
Gayle @ Pumpkin 'N Spice -
Thanks for sharing, Linda! This soup looks absolutely fantastic! Cream of mushroom is one of my favorites, so I’m loving this. Looks so full of flavor and perfect for lunch or dinner!
Alice @ Hip Foodie Mom -
Kelly, I love blender soups!!! Linda knocked it out of the park today with all of the fabulous recipes!!! I’m so happy to be celebrating with her today and you and Allie!!! Linda, this soup is gorgeous!!!!
Erin @ Miss Scrambled Egg -
Linda – Isn’t it funny how our tastes change over the years? I dated a boy in high school whose mom always made these delicious salads, but chopped up red onion and peppers really small. I hated onions and peppers at the time, but I didn’t want to be rude and pick through all of the tiny lettuce leaves. I ended up giving them a change and now I can’t have a salad without them. This mushroom soup looks like the perfect springtime meal. 🙂