Rich Mushroom Soup

I admit it—this soup surprised me too. The first time I made it, I was a little worried it might come out too heavy, too rich. But it didn’t. It’s gentle, easy on the stomach, filled with thin slices of mushrooms, and has just a little kick from the black pepper and garlic.

The cream makes it creamy and comforting, but because the fat percentage is relatively low, it doesn’t turn into a thick sauce—it stays silky.

For the past three days, I’ve been eating this mushroom soup for both lunch and dinner, getting excited about it every single time. It’s also become a favorite among my friends, who’ve already had it a few times and asked me to make it again. In short—get ready to fall in love.

And by the way, instead of the croutons I usually love, I made one big cheesy crouton from leftover Friday challah—something you can throw together in a minute. I shared a step-by-step video in my Instagram stories (and saved it to highlights), so you can see just how simple and easy it is to make.

Wishing you a warm, cozy winter—and I can’t wait to see how your mushroom soup turns out.

Rich Mushroom Soup

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Serves: 6-8 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the soup:

• 3 tablespoons olive oil
• 1½  tablespoons butter (about 20 grams)
• 2 white onions, peeled
• 2 celery stalks (with leaves)
• 4–6 garlic cloves, peeled
• 2 containers fresh mushrooms – preferably portobello, but white mushrooms work well too
• Leaves from 2 thyme sprigs
• 2 tablespoons all-purpose flour, spelt flour, gluten-free flour, or cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon bouillon powder (homemade or store-bought), optional
• 9–11 cups boiling water
• 1 container (about 1 cup) cooking cream (10–15%)

For the cheesy croutons:

• 3–4 slices bread or challah (even a day or two old)
• 3.5 oz (100 g) shredded cheese
• A few thyme leaves
• A pinch of garlic powder (optional)

Instructions

– Finely dice the onion, celery, and garlic. Keep the pieces relatively small so the mushrooms stay the focus, not a big chunk of onion or celery. – Thinly slice the mushrooms. – In a medium pot, melt the butter with the olive oil. Add the onion, garlic, and celery, and sauté until lightly golden. – Add the mushrooms and thyme leaves and cook, stirring, until the mushrooms shrink down. This takes about 10 minutes. – Add the flour, salt, black pepper, and soup powder, and stir until the flour disappears into the mixture. – Add the water and stir. Cook together for 30–40 minutes. – 5 minutes before the end, add the cooking cream, stir, and taste. Adjust salt and pepper if needed. – To make the cheesy croutons: cut the bread into cubes (any size you like), sprinkle generously with cheese, thyme leaves, and a little garlic powder if using. – Bake in a preheated 375°F oven until golden, about 5–10 minutes—don’t walk away, it happens quickly.

Delicate yet creamy, and filled with rich umami flavor.

Notes

– Don’t skip the trio of onion, garlic, and celery. They’re the backbone of the flavor here, alongside the mushrooms. – Use a generous amount of mushrooms so the soup has real texture and depth. I prefer portobello for their deeper flavor, but white mushrooms work too. Either way—don’t reduce the quantity, even if it seems like a lot. They shrink quickly as they cook. – You can use any flour you like: lentil flour, gluten-free blends, regular flour, or cornstarch. – You can add diced parsley root along with the onions for extra depth.