Crema de Hongos

Indulge in the rich, earthy flavors of Crema de Hongos, a velvety mushroom cream soup that’s as comforting as it is elegant. This recipe highlights a blend of fresh mushrooms—such as cremini, button, and shiitake—sautéed with aromatic garlic, onion, and thyme for a depth of flavor that’s utterly irresistible. A splash of dry white wine adds complexity, while heavy cream lends a luxurious texture. Simmered in savory chicken broth and pureed to smooth perfection, this dish is a celebration of wholesome, earthy goodness. Perfect for chilly evenings, Crema de Hongos is easy to prepare and makes a stunning starter or light main course. Garnished with a sprinkle of fresh parsley, it’s as visually enticing as it is delicious—a must-try for soup lovers and mushroom enthusiasts alike!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Mixed fresh mushrooms (such as cremini, button, and shiitake)
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Thyme, fresh
• 125 milliliters Dry white wine
• 500 milliliters Chicken broth
• 250 milliliters Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Parsley, fresh chopped, for garnish

Directions

Step 1

Start by cleaning the mushrooms with a damp paper towel to remove any dirt. Roughly chop them and set aside.

Step 2

In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 4-5 minutes.

Step 3

Add the chopped mushrooms to the pot and sprinkle the fresh thyme over them. Cook stirring occasionally, until the mushrooms are soft and have released their juices, about 8-10 minutes.

Step 4

Pour in the white wine, stirring to deglaze the pot, and let it simmer until the liquid reduces by half, approximately 2-3 minutes.

Step 5

Add the chicken broth to the pot, bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes.

Step 6

Using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, you can blend in batches in a regular blender.

Step 7

Return the pot to the heat and stir in the heavy cream. Let it heat through without bringing it to a boil.

Step 8

Season the soup with salt and black pepper according to your taste.

Step 9

Ladle the crema de hongos into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1563.1g)

Amount per serving	% Daily Value*
Calories	1597.1

Total Fat 136.0g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 315.8mg	0%
Sodium 3799.1mg	0%
Total Carbohydrate 34.8g	0%
Dietary Fiber 7.5g	0%
Total Sugars 12.1g
Protein 24.5g	0%

Vitamin D 39.5IU	0%
Calcium 117.1mg	0%
Iron 5.1mg	0%
Potassium 2319.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.8%

Protein: 6.7%

Carbs: 9.5%