Fresh Mushroom Creme Soup
A creamy mushroom soup with fresh herbs and lemon, perfect for cozy gatherings or elegant starters, highlighting earthy flavors with a touch of brightness.
Ingredients
Instructions
- Melt 2 tablespoons of butter or margarine in a skillet and sauté the mushroom cubes for about 5 minutes over medium heat.
- Set the sautéed mushrooms aside.
- In a saucepan, melt the remaining 6 tablespoons of butter or margarine over low heat.
- Add the flour and mix well to create a roux.
- Gradually pour in the chicken broth and half and half, stirring continuously.
- Add the lemon juice, sautéed mushrooms, and chopped parsley to the saucepan.
- Simmer over low heat until the soup is heated through, being careful not to boil.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while sautéing the mushrooms. If you want a vegetarian version, substitute chicken broth with vegetable broth. You can also use any type of mushrooms you have on hand, such as shiitake or cremini. To make the soup thicker, blend a portion of it before adding back the sautéed mushrooms.
Serving Suggestions
Serve the soup hot, garnished with additional fresh parsley or a sprinkle of grated Parmesan cheese. It pairs beautifully with crusty bread or a side salad for a light meal. For a complete dinner, consider serving alongside Chicken Chips And Cheese Casserole for a comforting combination.
Storage & Reheating
Store leftover Fresh Mushroom Creme Soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring frequently to prevent separation. Avoid boiling the soup, as this can alter the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Mushroom Creme Soup contains roughly 875 calories, with 3g protein, 13g carbohydrates, and 91g fat. It is a good source of iron (13% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1820mg per serving (79% 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 use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms, but they will need to be rehydrated first. Soak them in warm water for about 20-30 minutes, then chop and add them to the soup as you would with fresh mushrooms. This will add a deep, earthy flavor to the dish.
Is it possible to make this soup dairy-free?
Absolutely! You can substitute half and half with coconut cream or a cashew cream alternative for a dairy-free option. Use vegetable broth instead of chicken broth to keep it vegan-friendly. Adjust the seasoning as needed for the best flavor.
Can I freeze the mushroom soup?
While it's possible to freeze this soup, the creamy texture may change upon thawing. To freeze, cool completely and transfer to a freezer-safe container. It can be stored for up to 2 months. When reheating, add a bit of fresh cream to restore its original consistency.
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).