Easy Mushroom Soup

Bowl of puréed mushroom soup topped with sliced mushrooms, scallions and parsley.

This easy, creamy mushroom soup recipe will have you falling in love with this classic savory soup all over again (and ditching the canned stuff for good).

Course Soup

Cuisine Any

Keyword mushroom soup

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 151.6kcal

Author Susan Pridmore

Equipment

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, sliced
1 ½ teaspoons kosher salt
2 garlic cloves coarsely chopped
2 tablespoons chopped fresh parsley
1 pound sliced mushrooms
4 cups water
1 ½ tablespoon Better Than Bouillon Mushroom Base
2 slices white bread crusts removed
2 teaspoons balsamic vinegar
½ teaspoon freshly ground black pepper
¼ cup light cream, optional

Garnish Options

Sliced scallions
Coarsely chopped fresh parsley
Sautéed mushrooms
Chopped apple

Instructions

Melt the butter in a heavy bottomed pot, and add the sliced onions and salt. Cook until the onion begins to soften.
Add the garlic and parsley. Sauté another couple of minutes until fragrant. Add the mushrooms and toss to coat. Sauté another 2 - 3 minutes.
Add the water and bouillion paste. Tear the bread into large pieces, and add them to the soup. Simmer for 20 minutes.
Pour the soup into a blender and purée to the level of smoothness you prefer. Pour it back into the heavy-bottomed pot. Stir in the balsamic vinegar and black pepper.
Stir in the cream (if using).
Serve warm, garnished with your preference of condiments.

Notes

Non-Dairy Options to the Cream

Substitute 2 - 4 tablespoons of coconut milk, full fat.
Purée ¼ cup cooked rice into the soup. I have not tried this, but suggest that a creamier rice, such as risotto, would work best.
Eliminate the cream.

Nutrition