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Creamy Mushroom Soup recipe
this homemade mushroom soup is absolutely amazing, better than any canned soup with fresh thyme and shallots - it's easy to make and the flavor is amazing
Course
Soup
Cuisine
American
Keyword
mushroom leek soup, mushroom soup
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
12
servings
Calories
334
kcal
Author
Ashlee Marie
Ingredients
2
lbs
white mushrooms
2
Tbsp
lemon juice
2
Tbsp
butter
4
Tbsp
minced shallots
2
Tbsp
chopped fresh thyme
2
tsp
salt
1
tsp
pepper
4
C
heavy whipping cream
3
C
chicken stock
2
tsp
cornstarch
dissolved in 2 Tbsp water
US Customary
-
Metric
Instructions
In a food processor coarsely chop mushrooms and lemon juice.
Melt butter in sauce pan and lightly saute shallots on med heat.
Add mushrooms, thyme and bay leaf. Saute over low/med heat for 10-15 mins, until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock, bring to a boil.
Reduce heat and simmer for 20 mins.
At this stage I like to take a few cups of the soup at a time and run it through my blender to smooth it out a bit, but it's optional.
Add dissolved cornstarch and simmer another 10 mins
Stirring constantly, add more seasonings and lemon juice to taste.
Top with some olive oil, fresh thyme and or paprika (mostly to add color, it's not a pretty soup)
Video
Nutrition
Calories:
334
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
32
g
|
Saturated Fat:
19
g
|
Cholesterol:
115
mg
|
Sodium:
524
mg
|
Potassium:
381
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1280
IU
|
Vitamin C:
5.3
mg
|
Calcium:
62
mg
|
Iron:
0.8
mg