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Is there anything better on a rainy day than a big bowl of creamy Mushroom Soup? I think not! I grew up on canned mushroom soup and since I’ve got a family of my own now I was determined to make a homemade version that’s even more satisfying. This Homemade Mushroom Soup is just about as easy to make as opening a can, and it’s a thousand times more tasty. Trust me, you’ll LOVE it!
The best homemade soup recipes are always simple and made with high-quality ingredients – choose fresh mushrooms, fragrant fresh thyme, fresh garlic, sea salt, your favourite white wine, and of course, don’t forget the heavy cream!
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Ingredients for Mushroom Soup
To make this recipe you will need:- olive oil
- butter
- onion
- garlic
- fresh thyme
- mushrooms (white and brown or crimini)
- white wine
- vegetable stock (or use chicken or beef stock, if you prefer)
- heavy cream
- flour
How to Make Homemade Mushroom Soup
Making this mushroom soup recipe is SO easy!- Start with olive oil and butter. Using both these fats creates tons of flavour and the olive oil insulates the butter, preventing it from over-browning or burning.
- Soften the onion, garlic and thyme until fragrant and soft.
- Wash and DRY your mushrooms, because adding wet mushrooms to your pan will create too much liquid and prevent them from caramelizing.
- Soften and caramelize the mushrooms, sliced nice and thin.
- Deglaze the pan with some white wine and scrape up all the golden brown bits off the bottom of the pot.
- Add the cream last. Remove the pot from the heat before adding the heavy cream or the soup will curdle.
Looking for more delicious homemade soups? Try my Creamy Tomato Soup, this Low Carb Zuppa Toscana, or this Homemade Vegetable Soup!
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I hope you love this soup recipe as much as we do! Let me know in the comments below, what’s your favourite easy low carb soup recipe? I’d love to know!
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Looking for even more soup recipes? Try these!
- One Pot Butternut Squash Soup
- Creamy Carrot Ginger Soup
- Sweet Potato Soup
- Instant Pot Chicken Noodle Soup
- Beef Barley Kale Soup
- Instant Pot Creamy Zucchini Soup
- Mexican Tortilla Soup
- Thai Coconut Curry Shrimp Soup
Homemade Mushroom Soup
This Homemade Mushroom Soup is savoury and creamy - the perfect vegetarian meal that's easy to make with basic ingredients. Recipe from thebusybaker.ca! #mushroomsoup #homemadesoup #recipe #homemade #dinner #lunch #easyweeknightmeal
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Servings: 8 servings
Calories: 197kcal
Equipment
- 1 heavy-bottomed soup pot
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion finely diced
- 4 cloves garlic
- 1 tablespoon fresh thyme
- 2 pounds mushrooms sliced (a combination of white and brown or crimini mushrooms is best)
- 1/4 cup white wine
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 7 cups low-sodium vegetable stock
- 1 cup heavy cream
- 1 tablespoon all purpose flour
Instructions
- Heat a large heavy-bottomed soup pot over medium heat and add the olive oil and butter.
- When the butter has melted, add the diced onion, garlic and thyme.
- Saute just until the onion softens and turns transluscent.
- Add the mushrooms and stir well, letting the mushrooms soften and release their juices but cooking them only until they still keep their shape (about 5-10 minutes).
- Add the salt and pepper, stirring well.
- Add the white wine and scrape any brown bits off the bottom of the pot while the wine cooks off.
- Add the stock, stir well, and cover the pot, turning the heat to medium low. Let the soup simmer for about 15 minutes.
- Remove the lid and turn off the heat under the pot.
- Whisk together the heavy cream and the flour until the flour is incorporated with no lumps.
- Slowly add the cream to the hot soup (NOT while it is boiling or simmering) and stir well.
- Let the soup sit, covered, for about 4-5 minutes before serving.
Notes
This soup is great for meal prep. Make it ahead of time and store it in airtight containers in the fridge for up to 4 days. Reheat before serving.
Avoid boiling the soup after you've added the cream and flour (reheat only to a gentle simmer).
Nutrition
Serving: 1.5cups | Calories: 197kcal | Carbohydrates: 11g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1006mg | Potassium: 436mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1005IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
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