...
Go Back
–+ servings
A bowl filled with warm, thick creamy mushroom soup topped with caramelized mushroom slices and thyme sprigs.

Creamy Mushroom Soup

5 from 1 vote
Aliana Recipes
Warm, earthy, and deeply savory. This comforting skillet meal features tender mushrooms and a rich broth, making it a reliable favorite for chilly weekend dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings:6 bowls
Course:Dinner
Cuisine:American
Calories:320kcal
Cost:$16
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 tablespoons olive oil Divided use for sautéing
  • 1 pound crimini mushrooms Sliced
  • 1 pound shiitake mushrooms Sliced
  • 4 tablespoons unsalted butter Adds richness to the aromatics
  • 1 small onion Finely diced
  • 4 cloves garlic Pressed through a garlic press
  • 1 tablespoon fresh thyme leaves Divided use, plus more for garnish
  • 1 teaspoon Italian seasoning For herbal depth
  • ¼ teaspoon white pepper For a gentle heat
  • ½ cup dry sherry Deglazes the pot
  • 3 ounces all-purpose flour About 10 tablespoons, for thickening
  • 6 cups warm chicken broth Builds the savory liquid base
  • 1 cup heavy cream Creates the smooth dairy finish
  • ½ teaspoon soy sauce Enhances the umami flavor
  • salt and black pepper To taste

Equipment

  • 1 Large Soup Pot Or Dutch oven for building the broth
  • 1 immersion blender For puréeing the mixture
  • 1 Whisk To incorporate the flour smoothly
  • 1 garlic press For mincing the garlic easily

Method
 

  1. Sauté two-thirds of the sliced mushrooms in hot olive oil until browned and their liquid evaporates, then remove and set aside.
    Metal tongs toss sliced brown mushrooms and diced onions releasing their moisture inside a hot metal skillet.
  2. In the same pot, melt the butter with more oil to cook the diced onion and remaining mushrooms until softened.
  3. Stir in the garlic, thyme, Italian seasoning, and white pepper, then pour in the sherry and simmer until almost gone.
  4. Stir in the flour for thirty seconds before slowly whisking in the warm chicken broth to prevent lumps.
    A metal whisk stirs a bubbling brown liquid containing sautéed mushrooms and onions inside a hot skillet.
  5. Simmer the liquid for ten minutes, then purée it until completely smooth using an immersion blender.
  6. Off the heat, stir in the heavy cream, reserved mushrooms, remaining thyme, and soy sauce before serving.

Nutrition

Serving: 400g (1 bowl)Calories: 320kcalCarbohydrates: 22gProtein: 9gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 65mgSodium: 750mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 6mgCalcium: 6mgIron: 8mg

Notes

Allowing the sherry to reduce almost completely before adding the flour ensures a deep, complex flavor without any harsh alcohol bite.