Mushroom Soup

5 from 4 votes

his tasty Mushroom Soup uses simple ingredients but has exceptional flavor. Made from scratch, served creamy or clear, this soup is satisfying and delicious!

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Keyword: mushroom soup

Servings: servings

Calories: 110kcal

Author: Anna

Ingredients

16 oz mushrooms crimini or white or both
1 tablespoon unsalted butter
½ cup chopped yellow onion
3 garlic cloves minced
½ teaspoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
3 cups low-sodium vegetable stock
2 cups water
¾ cup half and half
1 tablespoon cornstarch optional

US Customary - Metric

Instructions

Wash and slice mushrooms. If you plan of making the topping mentioned below, reserve a few slices.
In a large Dutch oven or soup pot, melt butter over a medium heat.
Add chopped onion and saute until translucent.
Add garlic and mushrooms. Saute until mushrooms release most of the liquid. Cook for 5 to 8 minutes.
Add thyme, salt, and pepper and cook for 2 minutes, stirring often.
Add vegetable stock and water and simmer the soup for 10 minutes.
Mix cornstarch with half and half and to the soup. Stir well and cook for 2 to 3 minutes.
For a creamier soup: blend half of the soup in a blender.
Serve with chopped parsley, croutons, etc.

Notes

For a fancy topping: fry a few sliced mushrooms in butter.
I recommend storing leftovers of this soup in a container with a lid, in the fridge for up to 3 days. You can freeze it without the half and half or cream.
For a smooth soup, blend it in a blender; remember that the soup is hot so don’t fill the blender, rather do it in batches with the lid vent open.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition