Creamy Mushroom Soup
A rich, creamy mushroom soup with savory flavors, perfect for chilly days or as an elegant starter, appealing to mushroom lovers and comfort food enthusiasts.
Ingredients
Instructions
- Melt 2 tablespoons of butter in a skillet.
- Add the chopped onion and garlic; cook until the onion is tender.
- Add the mushrooms and cook until the liquid is evaporated.
- Melt 3 tablespoons of butter in a large saucepan.
- Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes without browning.
- Whisk in the milk.
- Add Worcestershire sauce, Tabasco, salt, and pepper.
- Bring the mixture to a boil.
- Reduce heat and cook for 5 to 8 minutes until heated through.
Tips & Substitutions
For added depth, consider using a mix of mushrooms like shiitake and cremini. If you're out of chicken stock, vegetable stock works well too. For a richer flavor, you can add a splash of white wine when sautéing the mushrooms. Make sure to whisk the flour well to prevent lumps when adding it to the butter. If you want a creamier texture, blend the soup before serving.
Serving Suggestions
Serve this creamy mushroom soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken Breast - Sauteed With New Potatoes for a heartier dinner. Consider garnishing with fresh herbs like parsley or thyme for an added touch of flavor and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently over low heat on the stovetop, stirring occasionally. If the soup has thickened, you can add a bit more milk or stock to restore its creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Mushroom Soup contains roughly 643 calories, with 58g protein, 112g carbohydrates, and 10g fat. It is an excellent source of vitamin C (308% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (190% of the Daily Value). Note that it is relatively high in sodium, at 945mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes! Substitute the butter with olive oil or vegan butter, use vegetable stock instead of chicken stock, and opt for plant-based milk like almond or oat milk. You can also use a vegan flour or cornstarch as a thickening agent.
How can I make this soup thicker?
To thicken the soup, you can blend a portion of it using an immersion blender or a regular blender until smooth. Alternatively, you can add more flour or cornstarch mixed with a little water and let it simmer until thickened.
Can I freeze this mushroom soup?
Yes, you can freeze the soup for up to 2 months. However, be aware that the texture may change slightly upon reheating. To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving some space for expansion.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).