Darcy's Cream of Mushroom Soup

Indulge in the rich, velvety comfort of Darcy's Cream of Mushroom Soup, a timeless classic elevated with fresh cremini and button mushrooms sautéed to caramelized perfection. This easy, homemade recipe combines earthy thyme, a hint of garlic, and a luscious blend of stock and heavy cream for a crave-worthy, restaurant-quality result. A brief simmer and a gentle whirl with an immersion blender create a texture that's perfectly creamy, yet hearty with chunks of tender mushroom. Ready in just 45 minutes, this warming soup is perfect for cozy weeknight meals or elegant dinner parties. Garnish with fresh parsley for a pop of color, and serve with crusty bread to soak up every decadent drop. Ideal as an appetizer or standalone dish, this creamy mushroom soup is sure to become a family favorite.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely diced
• 3 Garlic cloves, minced
• 16 ounces Cremini mushrooms, sliced
• 8 ounces Button mushrooms, sliced
• 1 teaspoon Thyme leaves, fresh
• 2 tablespoons All-purpose flour
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 1 tablespoon Fresh parsley, chopped (optional garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the sliced cremini and button mushrooms to the pot. Sauté for 10 minutes, stirring frequently, until the mushrooms release their moisture and begin to caramelize.

Step 5

Sprinkle the thyme leaves over the mushrooms and stir to combine.

Step 6

Reduce the heat slightly, then sprinkle the flour over the mushroom mixture and stir well, ensuring the mushrooms are coated evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.

Step 8

Using an immersion blender, partially blend the soup to your desired texture. For a smoother consistency, transfer the soup in batches to a countertop blender, then return it to the pot.

Step 9

Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup gently, but do not boil, to prevent the cream from curdling.

Step 10

Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2133.3g)

Amount per serving	% Daily Value*
Calories	1672.4

Total Fat 146.3g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 364mg	0%
Sodium 5934.6mg	0%
Total Carbohydrate 56.2g	0%
Dietary Fiber 11.5g	0%
Total Sugars 22.0g
Protein 31.8g	0%

Vitamin D 68.0IU	0%
Calcium 133.4mg	0%
Iron 4.9mg	0%
Potassium 2672.8mg	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: 78.9%

Protein: 7.6%

Carbs: 13.5%