Creamy Mushroom Soup(6 Cups)
A rich, creamy mushroom soup with savory flavors, perfect for cozy evenings or entertaining guests, offering a velvety texture and depth of mushroom and sherry notes.
Ingredients
- 1 Tbsp. butter ⓘ
- 1 medium onion, chopped ⓘ
- 1 small clove garlic, minced ⓘ
- 1 lb. fresh mushrooms, diced in 1/4-inch pieces ⓘ
- 1/4 c. flour ⓘ
- 3 c. chicken stock ⓘ
- 1 c. milk ⓘ
- 1/4 c. dry sherry ⓘ
- 1 bay leaf ⓘ
- 1/4 c. cream cheese, cut into bits
- 1 Tbsp. lemon juice ⓘ
- 1/4 tsp. Tabasco sauce ⓘ
- 3/4 tsp. salt ⓘ
Instructions
- Melt butter in a heavy saucepan over medium heat.
- Add chopped onion and sauté for 3 to 5 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in diced mushrooms and sauté until they release their juices.
- Sprinkle flour over the mixture and blend well, then cook for 1 minute.
- Add chicken stock, milk, and dry sherry to the saucepan.
- Bring the mixture to a boil and stir constantly.
- Add bay leaf, reduce heat, and simmer for 15 minutes.
- Remove bay leaf and stir in cream cheese, lemon juice, and Tabasco sauce.
- Stir until smooth and the cream cheese is melted.
- Season with salt to taste and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine alongside the dry sherry. If you want a thicker soup, use more flour or blend a portion of the soup before adding the cream cheese. Substitute vegetable stock for a vegetarian version, and try using wild mushrooms for an earthy twist.
Serving Suggestions
Serve the creamy mushroom soup with a sprinkle of fresh herbs like parsley or thyme for a burst of color and flavor. It pairs beautifully with crusty bread or a light salad, such as a Grilled Chicken Caesar Salad, for a complete meal. Consider offering a side of Hash Browns And Ham Breakfast for a hearty brunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of additional stock or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Mushroom Soup(6 Cups) contains roughly 831 calories, with 18g protein, 79g carbohydrates, and 50g fat. It is an excellent source of vitamin A (46% of the Daily Value), protein (37% of the Daily Value), and iron (37% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1213mg per serving (53% 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 ahead of time?
Yes, this creamy mushroom soup can be made ahead of time and stored in the refrigerator. Just be sure to reheat it gently to prevent separation of the cream cheese. It also freezes well for up to 2 months; just thaw and reheat when ready to serve.
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms in this recipe. Just rehydrate them in hot water for about 20-30 minutes before adding them to the soup. They will add a deep flavor, but you may need to adjust the amount of liquid in the recipe to account for the water used to rehydrate them.
Is there a way to make this soup vegan?
To make this mushroom soup vegan, substitute the butter with olive oil or vegan butter, use vegetable stock instead of chicken stock, and replace the cream cheese with a vegan cream cheese alternative or cashew cream. This way, you can enjoy a deliciously creamy soup while keeping it plant-based.
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).