Cream of Mushroom Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, velvety soup made with sautéed mushrooms, onions, herbs, and a creamy broth finished with parmesan. This classic comfort soup is earthy and satisfying. Perfect for a light meal or paired with bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 Tbsp unsalted butter, (cut into 1-Tbsp pieces, divided)
- 2 lbs baby bella mushrooms, (sliced (aka cremini))
- Salt (and black pepper)
- 2 1/2 cups chopped yellow onions
- 1 1/2 Tbsp minced garlic
- 1/3 cup all-purpose flour
- 2/3 cup dry white wine, (such as Sauvignon Blanc)
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 parmesan rind ((about 3 to 4 inches long))
- 2 tsp fresh thyme leaves
- 1 1/2 Tbsp cornstarch (well blended with 2 Tbsp water (optional, for more thickening))
- 3/4 cup heavy cream
- 2 tsp fresh lemon juice
- Grated parmesan, (sautéed mushrooms, chopped fresh parsley)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 467mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 949mg
- Calcium
- 150mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.