Easy Cream of Mushroom Soup

This Easy Cream of Mushroom Soup is packed with fresh mushrooms and bursting with flavor. It's thick, creamy, and healthier than the store-bought kind. Once you try this version, you'll be making it all season long!

Course Main Course, Soup

Cuisine American

Keyword mushroom recipe, soup recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 266

Author Gayle

Ingredients

4 tablespoons unsalted butter
2 tablespoons olive oil
2 pounds cremini or baby bella mushrooms
½ yellow onion diced
2 teaspoons minced garlic
¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2 cups low sodium chicken broth
2 cups beef broth
½ cup milk I used 2%

Instructions

Melt butter in large soup pot or sauce pan over medium heat.
Once butter is melted, add in olive oil, mushrooms, onion, garlic, thyme, salt, and pepper.
Cook over medium heat until mushrooms start to brown, about 5 minutes. Then remove one cup of the mushrooms and set aside.
Stir in chicken and beef broth and bring to a boil. Cover and simmer for 10 minutes.
Remove pot from heat. Using an immersion blender, blend soup until thickly pureed. If you do not have an immersion blender, pour soup into a regular blender and mix until pureed. Then pour back into pot.
Whisk in milk and stir in mushrooms. Heat over low heat to warm up, if needed. Serve immediately.

Nutrition