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Mushroom Soup

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500g (about 1 pound) (you can use a variety such as button, cremini, or wild mushrooms) Fresh mushrooms
1, finely chopped Onion
2 cloves, minced Garlic
4 cups Vegetable or chicken broth
1 cup (you can substitute with half-and-half or milk for a lighter version) Heavy cream
2 tablespoons Butter or olive oil
Salt and pepper to taste
for garnish Fresh thyme or parsley

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Mushroom Soup

  • Medium



  1. Clean the mushrooms thoroughly and slice them into thin pieces. Set aside.
  2. In a large pot, melt the butter over medium heat. If you prefer, you can also use olive oil.
  3. Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 8-10 minutes.
  5. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes to let the flavors meld together.
  6. Using an immersion blender or transferring the mixture to a blender in batches, puree the soup until smooth. Be careful when blending hot liquids.
  7. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
  8. Let the soup simmer gently for another 5-10 minutes, allowing the flavors to blend.
  9. Once done, serve the mushroom soup hot, garnished with fresh thyme or parsley if desired.

Enjoy your delicious homemade mushroom soup!

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