Simply Lebanese

Creamy Mushroom Soup

Creamy Mushroom Soup
  • Prep Time
    5 mins
  • Cook Time
    25 mins
  • Serving
    2
This Creamy Mushroom Soup uses very little ingredients to make a mouthwatering dish! So warm and comforting, it is made from scratch in just 30 minutes.
Creamy Mushroom Soup
There is nothing more I love than a warm and comforting bowl of creamy soup. It is the perfect starter to a big meal, as well as a wonderful light lunch. Mushrooms are very popular in this house. It is one of those vegetables I buy every week! Being so, mushrooms are the star of this soup.
This soup is so easy to make and uses the simplest of ingredients.  I make this creamy mushroom soup lighter than others by skipping the heavy cream, and opting for a half & half and 1% milk mixture instead. It comes out just as creamy, but less fat and calories! I used cremini mushrooms since that is what I typically have in my fridge but Portobello and other varieties would be just as delicious.

STEP 1

Using a paper-towel, wipe off any dirt on the mushrooms and then slice them thinly.

Creamy Mushroom Soup

STEP 2

In a medium deep pot, add the olive oil over medium-high heat.
Add the sliced mushrooms and Sautee for 3-4 minutes until completely wilted.
Set aside in a small bowl.

STEP 3

Add the butter to the pot. As soon as the butter melts, add the flour to make a roux.
Whisk the mixture for about 1 minute and add the warm beef broth.
Keep whisking to prevent any lumps.

STEP 4

After a couple minutes, add the cream and milk.
Keep whisking slowly over a medium-low heat for about 15 minutes until creamy and thickened.

STEP 5

Season with the salt, white pepper and nutmeg and whisk well.
Add the cooked mushrooms and let simmer for 5 more minutes.

Creamy Mushroom Soup

Garnish with freshly chopped parsley and serve warm.

Creamy Mushroom Soup
Creamy Mushroom Soup

Creamy Mushroom Soup

This Creamy Mushroom Soup uses very little ingredients to make a mouthwatering dish! So warm and comforting, it is made from scratch in just 30 minutes.
5 from 1 vote
Print Rate
Course: Appetizer, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Calories: 411kcal
Author: Iman

Ingredients

  • 2 cups Cremini Mushrooms Thinly Sliced
  • 1 tb. Olive Oil
  • 2 cups Beef Broth
  • .5 cup Half & Half Cream
  • 2 tb. Butter
  • 3 tb. All-Purpose Flour
  • 1 tsp. Salt
  • .25 tsp. Nutmeg
  • .125 tsp. White Pepper Pinch
  • Parsley for Garnish

Instructions

  • Using a paper-towel, wipe off any dirt on the mushrooms and then slice them thinly. 
  • In a medium deep pot, add the olive oil over medium-high heat. Add the sliced mushrooms and Sautee for 3-4 minutes until completely wilted. Set aside in a small bowl. 
  • Add the butter to the pot. As soon as the butter melts, add the flour to make a roux. Whisk the mixture for about 1 minute and add the warm beef broth. Keep whisking to prevent any lumps.
  • After a couple minutes, add the cream and milk. Keep whisking slowly over a medium-low heat for about 15 minutes until creamy and thickened. 
  • Season with the salt, white pepper and nutmeg and whisk well. Add the cooked mushrooms and let simmer for 5 more minutes.  
  • Garnish with freshly chopped parsley and serve warm.

Nutrition

Calories: 411kcal | Carbohydrates: 31.4g | Protein: 21.2g | Fat: 28.9g | Saturated Fat: 10.6g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 12.2g | Trans Fat: 0.1g | Cholesterol: 34.4mg | Sodium: 421.2mg | Potassium: 783.1mg | Fiber: 4.1g | Sugar: 9.1g | Vitamin A: 1065IU | Vitamin C: 0.8mg | Calcium: 465mg | Iron: 2.1mg

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