Mushroom Soup Recipe
This easy homemade Mushroom Soup is rich and savory filled with two types of fresh mushrooms and onions seasoned with thyme, bay leaf, and soy sauce. Too finish it is topped with shredded Parmesan and fresh cracked black pepper.
Equipment
Ingredients
- 1 teaspoon cooking oil
- 1 large white onion
- 8 oz sliced white button mushrooms
- 8 oz sliced baby Portobello mushrooms
- 1 teaspoon dried thyme leaves
- 1 cup chicken broth
- 1 Tablespoon flour
- 1 cup milk
- 1 dried bay leaf
- ½ Tablespoon soy sauce
- ½ teaspoon salt
- Freshly ground black pepper
- ¼ cup shredded Parmesan cheese
Instructions
- Dice the onion on a cutting board.
- In a large saucepan, over medium heat, add the cooking oil and diced onions and cook about 5 - 7 minutes.
- Add the mushrooms and cook 5 minutes uncovered, stirring occasionally.
- Sprinkle in the thyme and continue to cook, about 10 minutes.
- Pour in the salt, black pepper, and soy sauce. Then add the bay leaf.
- In a bowl, stir the flour into the chicken broth and then stir into the mushrooms.
- Add the milk and stir to combine. Continue cooking for about 15 minutes, stirring occasionally.
- Remove the bay leaf and discard. Sprinkle in the Parmesan cheese and freshly ground black pepper to taste. Serve and enjoy!
Video
Notes
- Refrigerate within two hours of cooking if not eating right away.
- Refrigerate cooked soup in covered containers for up to 3 – 4 days.
- Freeze in covered airtight containers or heavy-duty freezer bags.
- To prevent cream based soups from curdling, stir well when reheating from frozen.
- For best quality freeze up to 4 – 6 months.
Nutrition
Serving: 1Calories: 249kcalCarbohydrates: 24gProtein: 18gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 23mgSodium: 1133mgPotassium: 1168mgFiber: 4gSugar: 14gVitamin A: 318IUVitamin C: 7mgCalcium: 334mgIron: 2mg
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