Mushroom Soup Recipe

Course: Appetizer, Dinner, Soup

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: bowls

Calories: 300kcal

Mushroom Soup is a creamy and savory soup that features sautéed mushrooms, garlic, and onions. It's delightfully simple and always satisfies!

Heat the olive oil and butter in a Dutch oven set over medium-high heat. Add in the mushrooms and salt. Cook until the mushrooms are softened and have released their moisture into the pot, about 10 minutes.
4 tablespoons unsalted butter, 4 tablespoons olive oil, 2 pounds baby bella mushrooms, 1 teaspoon kosher salt
Add in the onion and garlic, cooking for 1-2 minutes until softened.
1 yellow onion, 3 cloves garlic
Sprinkle the flour over the mushrooms and stir until combined with no white bits of flour remaining.
⅓ cup all-purpose flour
Add in the broth, a little at a time, stirring to remove any lumps. Add in the thyme and pepper to taste.
4 cups low-sodium chicken broth, 2 teaspoons fresh thyme leaves, Freshly ground black pepper
Bring to a boil, reduce to a simmer, and cook uncovered for 10 minutes.
Stir in the creme fraiche. Ladle into bowls, top with optional garnishes. Enjoy!
¾ cup crème fraîche, Fresh parsley leaves, A drizzle of heavy cream, Freshly cracked black pepper

For vegan mushroom soup, use vegan butter (or more olive oil), vegetable broth, and vegan sour cream or coconut cream in place of the crème fraîche.
Feel free to use portobello, white button, or shiitake mushrooms in place of the baby bellas.
You can use shallots in place of the onion.
You can use heavy cream in place of the crème fraîche.
Nutritional information does not include optional garnishes.

Storage: Store mushroom soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.