Creamy Mushroom Soup

This one-pot creamy mushroom soup is rich, cozy, and surprisingly healthy. Made with fresh mushrooms, onions, garlic, thyme, oregano, chicken broth, and cream, it cooks quickly in a Dutch oven and delivers a smooth, velvety texture perfect for an easy weeknight dinner or comforting lunch.

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5 from 1 vote

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Prep Time 5

Cook Time 45

Total Time 50

Course lunch, Main Course, Soup

Cuisine American, American Comfort Food

Servings servings

Calories 300 kcal

Equipment

1 dutch oven

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

Serving: 1cupCalories: 300kcal

Keyword comfort food soup, cozy soup recipe, creamy, creamy mushroom soup, creamy soup recipe, Dutch oven soup, easy mushroom soup recipe, healthy mushroom soup, homemade mushroom soup, mushroom soup from scratch, one-pot mushroom soup

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