This Cream of Mushroom Soup is so comforting on a cold winter day. It’s full of flavor, and it comes together quickly. So, get into your comfy clothes, put on your fuzzy socks, and be prepared to get cozy and warm with a bowl of this tasty, mushroomy soup. For a satisfying crunch to go with your soup, try my Toasties crackers.

Yield: 6 cups

Serving size: 1 cup

Ingredients:

  • 3 tbsp. (42.6g) unsalted butter
  • 12 oz (340.2) baby bella or white mushrooms, cleaned and chopped into bite-sized pieces
  • 1 clove garlic, minced
  • 1/2 (35g) small onion, diced
  • 4 cups (960g) unsalted chicken stock
  • 4 oz (113.4g) cream cheese, cubed
  • 1 cup (238g) heavy whipping cream
  • 1/2 tbsp. (9g) salt
  • 1/4 tsp. (0.58g) ground black pepper
  • 1/8 tsp. (0.13g) ground thyme

Directions:

  1. Place two tablespoons (28.4g) of butter into a three qt. (2.84 liters) saucepan and melt it over medium heat. 
  2. Cook the mushrooms in the melted butter over medium-low heat until they are tender.
  3. Transfer the mushrooms and any liquid from the pan into a bowl.
  4. Add the remaining butter to the pan and melt as before.
  5. Cook the onions and garlic in the butter until fragrant.
  6. Return all the liquid and about half of the cooked mushrooms into the pan with the onions and garlic. Reserve approximately 1 cup (156g) of the cooked mushrooms for later.
  7. Add the stock to your pan and simmer uncovered for 5 minutes.
  8. Stir in the cream cheese and the cream until the cream cheese has melted.
  9. Use an immersion blender to puree the hot soup carefully. (If you don’t have an immersion blender, you can blend the soup in small batches in a regular blender. To do this, let the soup cool a little and be careful not to fill the blender more than 1/3 of the way each time. It’s also a good idea to remove the center cap from the blender’s lid to avoid a pressure build-up which can cause the hot soup to splash up and burn you. To avoid splatters, you can lay a thick, clean towel across the opening and avoid putting your hand on the top of the blender while it’s running.)
  10. Add the previously reserved mushrooms to the soup and season with salt, pepper, and thyme. Simmer uncovered for another 5 minutes.
  11. Enjoy!

Nutritional Information Per Serving:

Calories 320 * Total Fat 30g * Total Carbs 6g * Protein 7g

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