Cream of Mushroom Soup
This cream of mushroom soup is so easy to make & so full of savory flavor. Hearty & robust, with a luxuriously velvety texture you'll adore!
Servings: 4
Calories: 277kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 16 ounces fresh mushrooms, sliced
- 1/2 onion (large), roughly chopped
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1 sprig fresh rosemary
- 6 stems fresh thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 32 ounces chicken stock (beef or vegetable stock can be substituted)
- 1/2 cup heavy cream
- truffle oil (optional garnish)
Instructions
- Place the olive oil and butter in a large pan over medium-high heat.
- Add the sliced mushrooms, chopped onion, Worcestershire sauce, garlic powder, and rosemary (on the stem).
- Strip the thyme stems of their leaves and add to the pan, then season with salt and pepper.
- Cook the mixture, stirring occasionally,, until the mushrooms are browned and the onion is soft & translucent.
- Remove the rosemary stem and transfer the mixture to a blender.
- Add the chicken stock and cream, and puree until smooth.
- Garnish with truffle oil, if desired.
Video
Nutrition
Serving: 1bowl | Calories: 277kcal | Carbohydrates: 15g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1262mg | Potassium: 680mg | Fiber: 2g | Sugar: 7g | Vitamin A: 607IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg