Creamy Mushroom Soup
A silky, earthy mushroom soup made in one pot in under 25 minutes. Sautéed mushrooms, onion, and garlic simmer with broth, then cream transforms it into restaurant-quality comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 248
- Protein
- 7g
Ingredients
- 1.25 lbs mushrooms, mixed or cremini, sliced
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 4 cups vegetable or chicken broth
- ½ cup heavy cream
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
- 2
Add sliced mushrooms and cook, stirring occasionally, until golden and liquid evaporates, 8–10 minutes.
- 3
Stir in diced onion and cook until softened and translucent, about 4 minutes.
- 4
Add minced garlic and stir for 30 seconds until fragrant.
- 5
Pour in broth and bring to a simmer. Cook uncovered for 5 minutes.
- 6
Stir in cream and heat through for 2 minutes. Season with salt and pepper to taste.
- 7
Serve hot.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- knife and cutting board
- measuring cups and spoons
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