Tuesday, May 24, 2011

Mushroom soup

I know it's hot outside, but I can never get enough of soup.  I made this mushroom soup without adding a ton of fat.  I usually make this soup really creamy, but I wanted a lighter version.  It worked out great and my 10 year old son LOVED it as well.

I used 1 pound white mushrooms
           1/2 pound baby Bella mushrooms
            1/4 cup butter
            1/8 cup olive oil
            1/2 large onion, diced small
            3 gloves garlic, diced small
            1/8 cup flour
            2 cups vegetable stock
            fresh ground pepper
            1/4 tsp. dried thyme
             salt-use lightly as broth adds salt
             4 ounces heavy cream
             6 ounces milk-2% or whole
            fresh chopped parsley for garnish

Brush dirt off mushrooms and slice.  Heat dutch oven over medium heat and add butter, oil, onion, garlic, and mushrooms.  Cook until mushrooms are soft about 15 minutes.  Add flour and get to boiling and cook for 5 minutes.  Add stock, pepper, thyme, and salt.  Cook for 10 more minutes, stirring constantly until slightly thickened.  Lower heat to medium, add 4 ounces heavy cream and 6 ounces milk.  Mix well and heat through and garnish with fresh parsley.

Serve with fresh toasted bagel.


  1. Delicious mushroom soup. I always make a ready made one. From now on I will use your recipe. Thanks for sharing!

  2. You are welcome. Let me know if you have any questions or concerns with the recipe because I rarely write down my recipes, I just go by memory.

  3. A great basic mushroom soup! I also add a wee bit of sherry to the finished soup. Often I use fat free half and half rather than heavy cream and milk. Another thing I have started doing is adding some lemongrass as it a slightly Thai touch. Gotta love those mushrooms!!