Easy Mushroom Soup

This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth.

Author: Mushroom Council

Serves: 3-4

Prep Time: 10 mins

Cook Time: 15 mins

What You Need

3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
4 ounces crimini mushrooms, chopped
4 ounces white button mushrooms, chopped
2 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon fine sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
Sliced sautéed mushrooms for garnish, optional
Chopped parsley for garnish, optional

What You Do

Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

Brown, Appetizers & Snacks, Sides, Soups & Sauces, White, Main Dish, Healthy 10 Min Prep, Vegetarian & Vegan, Winter, Fall