Creamy Mushroom Soup

This creamy mushroom soup recipe is delicious and easy to make. I originally got this recipe from my dad, although his version is a cream of mushroom soup.

If you have been following this blog, you will know that Christopher, my darling husband, is lactose intolerant, so cream based soups are totally out. That is if I want him to eat them. And I do, so I modify them to suit his needs.

I usually dollop sour cream in my bowl but it actually doesn’t need it. You can see how robust and delicious the soup looks even without the sour cream.

I am a huge fan of mushrooms. I almost always buy fresh mushrooms every week at the grocery store. What about you? Do you buy mushrooms a lot?

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How to make creamy mushroom soup

Pre-step

Get out a large sauce pan or Dutch oven.

Step one

Gather the ingredients – mushrooms – I use both portobello and shitake, chopped onion and butter.

Step two

Heat the Dutch oven on medium and add the butter.

Step three

Once it melts, add the onions and sauté them for 8 minutes.

Step four

Add the mushrooms and stand there and stir them as they sauté for 5 minutes.

Step five

Time to add the chicken broth, thyme, salt and pepper. Let the soup come to a slight boil, then lower the heat to a simmer and cook for 10 minutes.

I transfer the soup to a tureen to serve it.

Here is the soup before the garnish. See how flavorful it looks?

And now after the sour cream is dolloped on.

Sour cream is my friend.

I hope you enjoyed this creamy mushroom soup as much as we enjoyed eating it.

More delicious soups

• Black bean
• Italian wedding
• Paella

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Creamy Mushroom Soup

This delicious soup is incredibly easy and satisfying!

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: Soup

Keyword: easy mushroom soup, mushroom soup

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 5 Cups

Calories: 205kcal

Author: Elaine Benoit

Ingredients

• 1/4 cup butter
• 10 ounces portobello mushrooms sliced
• 5 ounces shiitake mushrooms sliced
• 1 small onion chopped
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/16 teaspoon pepper

Optional

• 1 tablespoon sour cream for garnish

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Instructions

• Heat medium to large saucepan on medium heat
• Add butter, once melted add onion and sauté for 8 minutes or until almost translucent
• Add mushrooms and stir while they sauté for 5 minutes
• Add chicken broth, thyme, salt and pepper and let the mixture almost come to a boil, lower temperature and simmer for 10 minutes
• Either transfer to a soup tureen or ladle right out of the pan into your soup bowls
• Put a few dollops of sour cream on top if you would like
• Eat
• Smile
• Enjoy

Equipment

Dutch oven

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Notes

The calorie count does not reflect sour cream if added.

Nutrition

Serving: 1cup | Calories: 205kcal | Carbohydrates: 7g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 921mg | Potassium: 437mg | Fiber: 1g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 11.5mg | Calcium: 25mg | Iron: 0.9mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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