Creamy mushroom soup with fresh herbs

This Creamy mushroom soup with fresh herbs is for all you mushroom lovers out there.  

This rich and hearty creamy mushroom soup is the perfect comforting meal for a cold fall or winter day. Best of all, this is made in 30 min.

Of course autumn and winter is a great time to bring out this creamy mushroom soup recipe. This would be the perfect cozy meal for a cold night. But this creamy soup can be enjoyed any time of year. 

This easy-to-make creamy mushroom soup is full flavored, hearty, versatile, comforting and healthy.

You can use many different types of mushrooms or a combination of mushrooms like Button Mushrooms, Shiitake Mushrooms, Oyster Mushrooms, Porcini Mushrooms, Portobello Mushrooms, Cremini Mushrooms or Chanterelle Mushrooms.

Shiitake mushrooms have a distinct smoky flavor; Portobello mushrooms have a richer flavor.

As a result the mushrooms boast a healthy dose of Vitamin D and other essential vitamins and minerals.

Tips:

• You can make this creamy mushroom soup vegan by replacing the sour cream with silky coconut cream, the chicken broth with veggies broth and the butter with your preferred oil.

• To make it gluten free replace the white flour with gluten free flour.
• You can use many different types of mushrooms or a combination of mushrooms like Button Mushrooms, Shitaki Mushrooms, Oyster Mushrooms, Porcini Mushrooms, Portobello Mushrooms, Cremini Mushrooms or Chanterelle Mushrooms.
• You can adjust the taste with a splash of lemon juice.
• If you want to make this soup a little spicier, add a pinch of Hot Hungarian Paprika after mushrooms are cooked before you sprinkle flour.
• If the mixture seems too thick, thin it out with more chicken broth or water.
• Freeze the soup in single portions for up to 3 months.

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Recipe

Creamy mushroom soup with fresh herbs

Alexa's Cuisine

This rich and hearty creamy mushroom soup is the perfect comforting meal for a cold fall or winter day. Best of all, this is made in 30 min.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Servings 6 people

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 carrot peeled and diced
• 1 onion diced
• 1 stalk celery diced
• 1 tablespoon unsalted butter
• 3 cloves garlic minced
• 1 lbs champignons mushrooms thinly sliced
• salt to taste
• freshly ground black pepper
• ½ teaspoon dried thyme
• 2 tablespoon all-purpose flour
• 4 cups chicken broth
• ½ cup sour cream
• 1 tbs chopped fresh parsley leaves
• 1 tablespoon chopped fresh dill leaves

Instructions

 

• Heat olive oil in a large pot or over medium heat. Add carrots, onion to the pot and cook until onions are softened. Add celery and cook for 2 more minutes. Set aside.
• Melt butter in a large skilet over medium heat. Add garlic, mushrooms. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in thyme until fragrant, about 1 minute.
• Sprinkle flour over ingredients, and stir until flour lightly browned, about 1 minute. Add mushrooms to the carrots and onion mixture in the soup pot. Whisk in chicken stock. Bring the soup to a boil and then turn the heat down to a simmer for about 5 minute.
• Stir in sour cream diluted with a cup of the soup and stir until heated through. Cook for another 2 minutes.
• Season with salt and pepper, to taste.
• Serve hot, garnished with parsley and dill.
• Serve with crusty bread!

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