Description
A cozy, earthy, and deeply flavorful mushroom soup made with fresh cremini mushrooms, perfect for an easy dinner or hearty lunch. This silky and satisfying bowl is packed with umami, quick to make, and ideal for chilly evenings. Whether you’re searching for healthy snack ideas, vegetarian comfort food, or a simple weeknight recipe, this soup checks every box.
Ingredients
3 tablespoons butter
1 pound cremini mushrooms, sliced
1 onion, diced
3 garlic cloves, minced
2 tablespoons flour
4 cups vegetable broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Salt, to taste
Black pepper, to taste
Instructions
1. In a large pot or Dutch oven, melt butter over medium heat. Add the cremini mushrooms and cook for 8-10 minutes until browned and moisture is released.
2. Add the diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for 1 more minute.
3. Sprinkle flour over the mushroom mixture. Stir and cook for 1-2 minutes to remove the raw taste.
4. Slowly pour in the vegetable broth while stirring. Bring to a simmer and let it cook for 10 minutes.
5. If desired, blend part or all of the soup for a smoother texture using an immersion blender.
6. Reduce heat and stir in the heavy cream and fresh thyme. Season with salt and pepper. Simmer for 2 more minutes, then serve.
Notes
For a dairy-free version, use olive oil and coconut cream.
Don’t skip browning the mushrooms—it adds rich, savory depth.
Store leftovers in an airtight container for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: mushroom soup, cremini mushrooms, easy dinner, healthy soup, vegetarian recipe, quick lunch