Mary'S Mushroom Soup
A creamy mushroom soup with rich flavors of butter, garlic, and parsley, perfect for comforting meals and suitable for vegetarians if beef stock is replaced with vegetable stock.
Ingredients
Instructions
- Melt butter in a large pan over medium heat.
- Add chopped onions and crushed garlic; cook until the onion is soft, about 3 minutes.
- Stir in chopped mushrooms and cook for about 5 minutes.
- Sprinkle in the flour and stir for another minute.
- Pour in milk and beef stock, stirring well until combined.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer uncovered for 15 minutes or until the mixture has reduced, thickened, and mushrooms are tender.
- Add chopped parsley and stir to combine.
- Serve hot with a dollop of sour cream.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after the mushrooms are cooked. You can substitute the beef stock with vegetable stock for a vegetarian version. If you prefer a creamier texture, add more sour cream before serving. Fresh thyme or rosemary can enhance the earthiness of the mushrooms. For a quicker meal, use pre-sliced mushrooms.
Serving Suggestions
Serve Mary’s Mushroom Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Sunday-Dinner Pot Roast or can be served as a starter before a hearty main dish. Garnish with extra chopped parsley and a swirl of sour cream for added presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can add a splash of milk or stock while reheating to restore the soup's creamy consistency. Avoid microwaving as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Mushroom Soup contains roughly 1333 calories, with 66g protein, 230g carbohydrates, and 27g fat. It is an excellent source of vitamin C (241% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (175% of the Daily Value). Note that it is relatively high in sodium, at 1432mg per serving (62% 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 different types of mushrooms?
Absolutely! Feel free to mix and match different varieties of mushrooms, such as cremini, shiitake, or portobello, for a more complex flavor. Each type will contribute its unique taste and texture to the soup, making it even more delicious.
Is this soup suitable for freezing?
Yes, this mushroom soup can be frozen for up to 3 months. However, the texture may change slightly upon reheating. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat slowly on the stove.
Can I make this soup vegan?
Yes! To make a vegan version, substitute the butter with olive oil or vegan butter, use plant-based milk, and replace beef stock with vegetable stock. You can also omit the sour cream or use a vegan alternative to keep the soup creamy and delicious.
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).