Creamy mushroom soup is filled with fresh, earthy mushrooms in a smooth, velvety cream base. This soup is easy to make, cooks quickly, and only requires one Dutch oven for simple cleanup.
Creamy mushroom soup is surprisingly healthy!
It contains mushrooms, onions, garlic, thyme, oregano, and chicken broth, all of which provide a boost of vitamins, minerals, and antioxidants. One important mineral found in mushrooms is selenium, which is essential for optimal thyroid function. In fact, many patients with thyroid disorders often use selenium supplements. Additionally, mushrooms are a good source of protein as well as vitamin D, which can improve mental health, support the immune system, and is vital for bone health.
Onions and garlic belong to the allium family of vegetables. These remarkable vegetables are rich in antioxidants, vitamins, and minerals. Research indicates that consuming garlic and onions can help reduce inflammation in the body. They are also used in non-culinary purposes such as apothecary remedy treatments. For more information regarding the health benefits of garlic, check out the Cleveland Clinic’s article titled 6 Garlic Benefits To Boost Your Health.
Thyme is a fantastic herb that is easy to grow in the garden. I enjoy companion planting, which maximizes space and minimizes the need for pesticides. Thyme makes a great companion plant for peppers, tomatoes, garlic, and onions, as it repels some pests that are attracted to these plants. Thyme also has antifungal, antimicrobial, and antibacterial properties. Similarly, oregano possesses these powerful properties and is beneficial to plant near zucchini, cucumbers, beans, tomatoes, and peppers.
Serving and Storage
It is best to serve creamy mushroom soup immediately after cooking. However, it can be stored in an airtight container in the refrigerator for up to three days and reheated in the microwave.
Looking for other creamy soups to try?
Creamy Mushroom Soup
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Equipment
Ingredients
- 4 tbsp Butter
- 1 cup Yellow onion, chopped
- 4 cloves Garlic
- 2 lbs Fresh button mushrooms, chopped
- 2 tsp Dried thyme
- 1 tsp Dried oregano
- 1/2 cup Pinot grigio
- 6 tbsp Flour
- 4 cups Chicken broth
- 1/2 tsp Sea salt
- 1 tsp Black pepper
- 2 Beef bouillon cubes
- 2 cups Heavy cream
Instructions
- Heat butter in large dutch oven on medium high heat.
- Add onions to butter and cook until translucent.
- Add garlic and cook for about 30 seconds longer.
- Add chopped mushrooms, thyme, and oregano to the dutch oven and cook for about 5 minutes to soften the mushrooms.
- Sprinkle flour and mix in to cook off the raw flour. (about 3 minutes)
- Add pinot grigio to the pot and continue to cook for an additional 5 minutes. Scrape the bottom of the pot to incorporate the brown bits into the mix and reduce the wine.
- Stir in chicken broth and beef bouillon cubes.
- Simmer soup on low for about 30 minutes.
- Turn off the burner and slowly stir in heavy cream. Cover and allow to rest for about 5 minutes.
- Serve immediately.
Nutrition
Delious!