Creamy Mushroom Soup

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Prep Time5 mins
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Cook Time25 mins
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Serving2
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Ready In30 mins
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.

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.

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.

Garnish with freshly chopped parsley and serve warm.


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
Course: Appetizer, Soup
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes 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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