An Easy Creamy Mushroom Soup Recipe

Nutrition per Serving (approximate)

• Calories: 260–290 kcal
• Protein: 6–8 g
• Fat: 18–20 g
• Carbohydrates: 18–22 g
• Fiber: 2–3 g
• Calcium: Moderate amount (from cream and Parmesan)
• Antioxidants: Present (from mushrooms, thyme, and parsley)

Values are estimated per serving, based on 4 servings, and exclude the sourdough bread bowl.

Creamy Mushroom Soup Recipe Details

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• Number of servings: 4 servings
• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes

Ingredients

• 3 tbsp olive oil
• 3 tbsp butter
• 2 medium red onions
• 1 head of garlic
• 8 g fresh thyme
• 400 g fresh white mushrooms
• 2 tbsp all-purpose flour
• 1 chicken stock cube (10 g) (or vegetable stock cube)
• Rock salt, to taste
• A pinch of ground black pepper
• 3 cups water
• 1 cup fresh cooking cream
• 1 sourdough bread loaf

For Garnish
• 1 tbsp chopped fresh parsley
• 1 tbsp grated Parmesan cheese

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Step-by-Step Preparation of The Creamy Mushroom Soup

1. Prepare the vegetables

• Chop the onions julienne-style.
• Chop the mushrooms into even pieces.
• Peel the garlic cloves and lightly crush them using the side of a knife.

2. Cook the mushrooms

• Heat olive oil in a large pot over high heat.
• Add 1 sprig of French thyme and 4 crushed garlic cloves.
• Add the mushrooms and let them cook without stirring for 2 minutes so they release moisture properly without spilling.
• Start stirring, then season with salt and ground black pepper.
• Once fully cooked, transfer the mushrooms to a container and set aside.

3. Prepare the soup base

• In the same pot, add butter and a drizzle of olive oil.
• Add the remaining garlic cloves and cook until fragrant and soft.
• Add the onions and sauté until translucent.
• Add 2 sprigs of French thyme, then sprinkle in 2 tablespoons of flour.
• Stir continuously until the flour absorbs the butter and develops flavor.

4. Build the soup

• Add 1 cube of chicken or vegetable broth.
• Pour in boiling water and stir well.
• Let the soup simmer on medium heat for 10–12 minutes.

5. Blend and finish

• Add two-thirds of the cooked mushrooms to the pot.
• Let everything boil together briefly, then adjust salt if needed.
• Blend the soup using a hand blender until smooth and creamy.
• Add the remaining mushrooms, keeping 1–2 tablespoons aside for garnish.
• Pour in the liquid cream and let the soup boil for 2 more minutes.

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Serving

• Take a sourdough bread loaf, cut off the top, and carefully hollow out the center.
• Pour the hot mushroom soup directly into the bread bowl.
• If not serving immediately, lightly toast the bread in the oven first, then add the soup to prevent sogginess.
• Garnish with the reserved mushrooms, grated Parmesan, and freshly chopped parsley.

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