Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 lb (450g) fresh mushrooms (button, cremini, or a mix); 2 tbsp butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 4 cups (960ml) vegetable or chicken broth; 1 cup (240ml) heavy cream (or half-and-half); 1 tsp fresh thyme; 1 tsp fresh rosemary, chopped; Salt and pepper, to taste; 1 tbsp flour (optional, for thickening)

A rich and velvety creamy mushroom soup made with fresh mushrooms, onions, garlic, cream, and herbs, perfect for dinner.

Why You’ll Love This Recipe:

This creamy mushroom soup is the ultimate comfort food, ideal for chilly evenings. The combination of earthy mushrooms, fragrant garlic, and rich cream creates a bowl of velvety goodness. It’s easy to make, full of flavor, and feels indulgent yet light. Plus, it’s versatile enough to suit different preferences or dietary needs!

Ingredients Notes:

Mushrooms: Fresh mushrooms are the star of this soup. Button mushrooms or cremini work well, but feel free to experiment with wild mushrooms for more complexity.
Cream: Use heavy cream for a silky finish. For a lighter version, substitute with half-and-half or coconut cream.
Broth: Vegetable or chicken broth gives the soup depth and flavor, but you can use water for a lighter base.
Seasoning: Fresh thyme and rosemary complement the mushrooms beautifully, but other herbs like sage or parsley work too.
Butter: Adds richness, but can be swapped with olive oil for a dairy-free version.

Yield: 4 servings

Creamy Mushroom Soup

A rich and velvety creamy mushroom soup made with fresh mushrooms, onions, garlic, cream, and herbs, perfect for dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

1 lb (450g) fresh mushrooms (button, cremini, or a mix)
2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups (960ml) vegetable or chicken broth
1 cup (240ml) heavy cream (or half-and-half)
1 tsp fresh thyme
1 tsp fresh rosemary, chopped
Salt and pepper, to taste
1 tbsp flour (optional, for thickening)

Instructions

Prepare the Mushrooms: Clean and slice the mushrooms into thin pieces.
Sauté: In a large pot, melt butter over medium heat. Add chopped onions and garlic and sauté for 2-3 minutes until softened.
Cook the Mushrooms: Add the mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
Add Broth and Herbs: Pour in the broth and add thyme, rosemary, salt, and pepper. Bring the soup to a simmer and cook for 10-15 minutes.
Creamy Base: Stir in the heavy cream and cook for an additional 5 minutes. For a thicker soup, whisk in flour and cook for 2 minutes before adding the cream.
Blend: If you prefer a smoother texture, use an immersion blender or regular blender to puree part of the soup (optional).
Serve: Ladle into bowls and garnish with fresh herbs or a drizzle of cream.

Notes

This soup is incredibly versatile—add in some spinach for added greens or top it with a dollop of sour cream for extra richness. It's also a great base for adding proteins like grilled chicken or bacon crumbles.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 112Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 1046mgCarbohydrates 6gFiber 1gSugar 3gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Variations and Substitutions:

Vegan Version: Swap butter with olive oil, heavy cream with coconut milk, and use vegetable broth for a dairy-free soup.
Spicy Kick: Add a dash of cayenne pepper or red pepper flakes for a subtle heat.
Add-ins: Stir in cooked rice, quinoa, or lentils to make it heartier, or top with croutons for added crunch.

Recipe Tips and Tricks:

For Extra Creaminess: Blend part of the soup to create a smooth texture, leaving some mushroom pieces for added bite.
Mushroom Selection: Mix different types of mushrooms for a richer flavor, like shiitake or oyster mushrooms.
Don’t Skip the Browning Step: Sauté the mushrooms until they release their moisture and brown slightly—this brings out their umami flavor.

Storage Options:

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: This soup can be frozen for up to 3 months. Let it cool completely, then store it in a freezer-safe container. When reheating, you might need to stir in a little more cream to restore the smooth texture.