Cream of Mushroom Soup
Indulge in this creamy, flavorful soup that brings comfort and nourishment to your table.

1 bowl
For 4 people
Difficulty
Average
Taste
Unknown
Health Benefits
Rich in Antioxidants: Mushrooms are a great source of antioxidants which help protect the body from oxidative stress.
Boosts Immunity: Contains vitamins and minerals that support a healthy immune system.
Supports Digestive Health: Provides dietary fiber that aids in digestion.
Bone Health: Mushrooms contain vitamin D, which is essential for bone health.
Heart Health: Low in fat and high in beneficial compounds that support cardiovascular health.
250 kcal
in 237g
Protein:
5g
Fats:
20g
Carbs:
16g
Cholesterol:
45mg
Sodium, Na:
600mg
Potassium, K:
450mg
Experience the rich and creamy goodness of homemade Cream of Mushroom Soup. This comforting recipe is perfect for a cozy meal, offering a velvety texture and savory flavors that warm you from the inside out. Whether enjoyed as a starter or a hearty meal, this soup is a delightful way to savor the umami essence of mushrooms.
Allergy Advice
This recipe contains Dairy Products, Mushrooms. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
400 grams Mushrooms
2 tbsp Butter
1 teaspoon Olive oil
2 pieces Onion
1 tablespoon Garlic
3 pieces Stalks celery
200 ml White wine / hot water
4 tbsp Refined flour
1 tablespoon Olive oil
1 piece Vegetable Stock Cube
Hot water as per needed
Salt as per taste
Black Pepper as per taste
Thyme as per choice
2 tbsp Fresh cream
Tips
Use full-fat cream or a bit of half-and-half.
Ensure the stock cube is vegetable-based if you prefer a vegetarian soup.
Directions
Wash and dry the mushrooms thoroughly. Slice them roughly.
Heat a stockpot over high heat. Melt the butter and add olive oil. Sauté the onions over medium-low flame until caramelized and brown (8-10 minutes).
Add the garlic and celery to the onions. Stir well, then add the sliced mushrooms. Cook on high heat until the mushrooms are golden brown and their moisture has evaporated, forming fond at the bottom of the pot.
Add white wine or hot water, scraping the bottom of the pot to incorporate the fond. Continue cooking until the liquid evaporates.
Stir in the refined flour and additional olive oil. Cook for 2-3 minutes.
Dissolve the stock cube in hot water or use prepared stock. Add to the pot. Adjust the soup’s consistency with more hot water if needed. Season with salt, black pepper, and thyme.
Let the soup simmer for 5-6 minutes until slightly thickened. Use a hand blender to blend the soup until smooth and creamy. If using a mixer grinder, let the soup cool to room temperature before blending, then reheat.
Stir in the fresh cream if using. Taste and adjust seasoning as needed.
Notes
Lactose Intolerant Individuals: The fresh cream can be omitted, or a lactose-free alternative can be used.
High Sodium Diet: Those on a low-sodium diet should be cautious with the amount of salt and stock used.
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