An exceptional Homemade Mushroom Soup recipe. So tasty you’ll never want to eat canned again.
On a recent trip to the grocery store I came across an amazing variety pack of mushrooms. Tucked away in my binder full of recipes I had saved this delicious looking recipe for Homemade Mushroom soup from Season with Spice. These mushrooms were perfect for trying this recipe. The recipe exceeded my expectations and is now, by far, my favorite mushroom soup recipe. A hint of nutmeg adds incredible, but subtle flavor. This recipe serves 2 so be sure to double or more, for second helpings or to feed the family.
A exotic variety of mushroom added delicious flavour to my soup.
Homemade Mushroom Soup
This Homemade Mushroom Soup is so exceptional you'll never want to eat canned again.
Print
Pin
Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Calories: 446kcal
Ingredients
- 2 cups fresh mushrooms assorted variety 300g
- 1 tbsp olive oil
- 3 cloves garlic very finely chopped
- 1 tbsp butter
- 1 tbsp fresh thyme chopped or 1 tsp. dried
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 cup chicken or vegetable stock
- 1 tbsp flour dissolved in 1 tbsp. water
- 1/2 cup heavy cream
- 1/2 cup milk
- dash of nutmeg
- salt and pepper to taste
- fresh parsley or chives for garnish
Instructions
- Heat olive oil in sauce pan. Add butter and lightly sauté garlic on medium heat.
- Add mushrooms, thyme, bay leaf and worcestershire sauce.
- Cook over medium heat for 5 minutes or until moisture from mushrooms has evaporated.
- Add in chicken broth, stir occasionally until broth boils, reduce heat and simmer for 10 minutes.
- Add diluted flour, stirring constantly until soup thickens.
- Season with salt and dash of nutmeg.
- Add cream and milk, bring to slow simmer for another 5 minutes.
- Serve with fresh ground pepper and garnish with chopped parsley or chives.
Nutrition
Calories: 446kcal | Carbohydrates: 18g | Protein: 10g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 307mg | Potassium: 620mg | Fiber: 1g | Sugar: 7g | Vitamin A: 26.3% | Vitamin C: 10.9% | Calcium: 13% | Iron: 9.3%
Check our some more great soup recipes! Italian Turkey Burger, Ham and Bean, and Roasted Garlic Tomato Basil Soup
Chris Scheuer says
January 20, 2014 at 7:49 pmThose mushrooms look like artwork Laureen! Your soup looks amazing – I’m a huge sucker for mushroom soup.
ps I think your photography looks great!
Laureen King says
January 20, 2014 at 11:10 pmChris, thank you so much, means a lot coming from you 🙂
Tara says
February 1, 2014 at 11:02 pmI love homemade mushroom soup and your looks delicious!!
Laureen King says
February 2, 2014 at 4:02 amThanks Tara,!
Linda had a little lamb says
February 17, 2014 at 7:40 pmI have the ingredients and will be trying this tonight. Thanks.
Laureen King says
February 17, 2014 at 9:27 pmLove to get your feedback on the recipe after you’ve made it Linda 🙂
Laureen King says
February 21, 2014 at 5:12 amThanks for letting me know what you thought about the recipe. My husband is not a big fan of thyme, but I love it, so its always a compromise in our home.
Linda had a little lamb says
February 21, 2014 at 12:12 amHi Laureen. I tried the recipe. The only thing I would change would be to not add the thyme. I am not a huge fan of it, but tried it anyway just to see how the recipe would turn out. I’m sure for those who like thyme, this would be fine, but for me next time sans thyme. Thanks for sharing your recipe.
Laureen King says
March 10, 2015 at 4:13 pmElizabeth, I have never froze this soup, but I agree I don’t think cream soups freeze very well, and I think the mushrooms would get an undesirable texture. Have you tried my Italian Turkey Burger Soup, it freezes very well.
Michelle says
May 5, 2015 at 2:39 ami just made this. I added onion and potato. Its really good. I look forward to the left overs and making it again, in the future
Laureen King says
May 5, 2015 at 6:19 amThank you for letting me know Michelle, so glad you enjoyed the recipe.
Kendra says
April 19, 2016 at 7:41 amI made this last night, followed all of the directions. I turned out amazing! Loved it! I also added in some wild rice to make it a little more hearty. Thank you for the wonderful recipe!
Laureen King says
April 19, 2016 at 10:16 amFantastic Kendra, I like the idea of adding the wild rice!