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A close up of two small bowls of the mushroom soup one has a blue rim and one a brown rim. They are set on a beige table with sliced bread and spoons on a linen to the left side.
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Mushroom Soup

This flavorful mushroom soup is as easy as it is tasty. Made with baby bella and white button mushrooms for a robust, yet smooth taste. Onions, garlic, and spices add another layer of flavor without distracting from the mushroom-y flavor.
Course Soup
Cuisine American
Keyword mushrooms
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 187kcal
Author Elizabeth

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Small Onion finely diced (use yellow or white onion)
  • 1-2 Garlic Cloves minced
  • ½ teaspoon Italian Seasoning
  • ¼ teaspoon Black Pepper
  • 16 ounce Baby Bella Mushrooms sliced and chopped (slice the smaller ones and chop large ones)
  • 8 ounce White Button Mushrooms sliced
  • 2 tablespoons Butter
  • 3 tablespoons Flour (all purpose flour)
  • cups Chicken Broth or vegetable broth
  • ½ tablespoon Chicken Base or Vegetable Base like Better Than Bouillon
  • 1 teaspoon Worcestershire Sauce
  • ¼ cup Half and Half
  • Optional Garnish: chopped parsley, croutons, parmesan cheese

Instructions

  • Heat the olive oil in a heavy pot or large saucepan over medium heat. Add the onions and cook 2 minutes, stir frequently.
  • Add the garlic, Italian seasoning, and pepper. Stir well and cook 1 minute.
  • Add the mushrooms and cook 5 minutes, stirring frequently.
  • Next, add the butter. Stir until it melts. Then, add the flour and cook 1-2 minutes, while stirring.
  • Add the broth while stirring and gently scraping the bits off the bottom of the pot. Then, Add the chicken base and Worcestershire sauce, stir until incorporated.
  • Raise the heat and bring to a boil. Then lower the heat, cover and cook 20 minutes. Keep the soup at a simmer, raise or lower the heat as needed.
  • Take the pot off heat, use a slotted spoon to remove about ½ - ¾ cup of mushrooms. Reserve them for the end. (You can skip this step if you prefer the mushroom soup creamy.)
  • Off the heat, process the soup in the pot with an immersion blender until it is smooth. If you don’t have an immersion blender, use a blender (see notes).
  • Return the soup to low heat. Add the reserved mushrooms and half and half, stir and heat through. Taste and add salt if needed. As a reference we did not add extra to ours.
  • Garnish with chopped parsley if desired, serve and enjoy.

Notes

  • Do not fill a blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
  • Use reduced sodium broth if you are sensitive to salt.
  • Substitute vegetable broth and vegetable base to make it meatless.
  • To clean the mushrooms, don’t soak them. instead, run them quickly under cold water, while gently rubbing off any dirt. Then, pat them gently with a clean kitchen towel or paper towel.
  • If you don’t want to wet the mushrooms at all, then wipe them gently with a moistened paper towel while brushing off any dirt.

Nutrition

Calories: 187kcal | Carbohydrates: 16g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 997mg | Potassium: 815mg | Fiber: 2g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg