Comfort FoodCreamyMushroomSoupVegetarian

Creamy Mushroom Soup

A rich, velvety mushroom soup made from scratch — no cans involved. Deep mushroom flavour with a silky cream finish.

Prep: 15 min Cook: 30 min Easy servings · 780 kcal total

Ingredients

  • 450 g mushroom, sliced
  • 45 g butter
  • 120 g onion, diced
  • 3 clove garlic, minced
  • 30 g all-purpose flour
  • 750 ml vegetable broth
  • 120 ml heavy cream
  • 1 tsp thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.3 tsp nutmeg

Nutrition per 100g

Calories 51
Protein 2g
Carbs 4g
Sugar 0g
Fat 3g
Saturated 0.0g
Fiber 1g
Allergens: milk, wheat

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Add mushrooms and cook without stirring for 4 minutes to get a good sear. Stir and continue cooking until deeply browned and liquid has evaporated, about 10 minutes total.
  2. 2 Reduce heat to medium. Add onion and cook until softened, 5 minutes. Add garlic, thyme, and nutmeg — cook 1 minute.
  3. 3 Sprinkle flour over the vegetables, stir for 1 minute to cook off the raw taste.
  4. 4 Gradually whisk in vegetable broth, scraping up any browned bits. Bring to a simmer and cook 10 minutes.
  5. 5 Blend half the soup until smooth, then return to the pot (or use an immersion blender briefly for a chunky-smooth texture). Stir in cream, season with salt and pepper. Heat through without boiling.