Description
Indulge in the warm and comforting flavors of Cream Of Mushroom Soup, a dish that brings a sense of coziness to any table. This creamy, savory soup features a delightful blend of sautéed mushrooms, aromatic garlic, and rich cream, making it the perfect starter or main course for any meal. With just 40 minutes from start to finish, this recipe is not only easy to prepare but also packed with nutrients from fresh mushrooms and herbs. Enjoy it on its own, pair it with crusty bread, or use it as a base for casseroles and pasta dishes—there are endless possibilities to savor!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter (unsalted)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1½ pounds mushrooms (such as cremini, shiitake or baby bella, sliced)
- ¼ cup apple cider vinegar
- ⅓ cup all-purpose flour
- 1 cube chicken bouillon
- Salt and pepper (to taste)
- 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
- 4 cups vegetable broth (low sodium or no sodium added)
- 1 cup heavy cream
- 1 tablespoon fresh parsley (chopped)
Instructions
- In a large Dutch oven, melt butter with olive oil over medium heat. Sauté chopped onions and minced garlic for 3 to 5 minutes until softened.
- Add sliced mushrooms; cook for 7 to 10 minutes until browned and liquid evaporates.
- Pour in apple cider vinegar and cook for 1 to 2 minutes. Sprinkle flour over the mixture while stirring continuously for another minute.
- Crumble chicken bouillon into the pot; season with salt, pepper, and thyme. Add vegetable broth and bring to a boil; simmer for 10 minutes.
- Lower heat; stir in heavy cream and simmer for an additional 2 minutes.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg