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Creamy Mushroom Soup
Rika
With a deep earthy flavor and a creamy texture, this healthy creamy mushroom soup makes for a hearty choice on those chilly winter nights.
4.89
from
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Course
Soup
Cuisine
American
Servings
4
Calories
140
kcal
Ingredients
US Customary
Metric
▢
1
pound
fresh sliced button mushrooms
,
(such as crimini)
▢
1
large onion
,
(diced)
▢
3
tablespoon
unsalted butter
▢
2
garlic cloves
,
(minced)
▢
4
cups
chicken broth
▢
3
lemon thyme or thyme sprigs
,
(small)
▢
2
parsley stems
▢
¼
cup
dry sherry
Instructions
In a large pot, melt butter and cook mushrooms with a pinch of salt for 15 minutes on medium-high heat. Stirring often.
Add onion and cook for 4 minutes or until soft and translucent. Add garlic and stir for 1 minute. Stirring often.
Tie thyme sprigs and parsley into a small bundle with kitchen twine then add into the pot.
Add broth and bring to a boil then lower the heat. Simmer the soup, uncovered, for an hour,
stir occasionally.
Remove the parsley and thyme bundle from the soup.
Let the soup cool for a few minutes then carefully blend the soup in a blender or using an immersion blender.
Return soup to pot and stir in dry sherry. Simmer for 3-5 minutes on medium-low heat. Add salt/pepper if necessary.
Turn off the heat. Serve and enjoy with pan-fried mushrooms and/or toasted French baquette.
Notes
If you want to avoid alcohol, skip the dry sherry. This soup will taste delicious with or without the dry sherry.
Nutrition
Calories:
140
kcal
Carbohydrates:
8
g
Protein:
5
g
Fat:
10
g
Saturated Fat:
6
g
Cholesterol:
23
mg
Sodium:
869
mg
Potassium:
599
mg
Fiber:
2
g
Sugar:
4
g
Vitamin A:
344
IU
Vitamin C:
23
mg
Calcium:
32
mg
Iron:
1
mg
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