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–+ servings
mushroom soup recipe in a bowl with parsley and mushrooms on top

Mushroom Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 204kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 2 pounds cremini mushrooms sliced
  • 2 teaspoon salt
  • 2 cup yellow onion diced. about 1 medium
  • 1 1/2 tablespoon all-purpose flour (sub for a sprinkle of xanthan gum)
  • 1/4 cup dry white wine
  • 2 tablespoon fresh thyme
  • 4 cloves garlic minced
  • 2 tablespoons Worcestershire
  • 4 cups chicken broth
  • 1 cup water or more to taste
  • 2 tablespoons sherry
  • 1 cup heavy whipping cream
  • 1/2 cup full fat Greek yogurt
  • 2 tablespoons parsley chopped
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

  • Melt butter in a large soup pot over medium heat. Add mushrooms, onions, and 1 teaspoon of salt. Continue to cook until the mushrooms start to sweat and the onions become translucent about 8 minutes. Reduce the heat of your pan to low, and continue to cook until the onions and mushrooms have softened about 20 minutes. Make sure to stir, know that the mushrooms will release a lot of liquid.
  • Increase the heat of your pan to a simmer. Sprinkle flour or xanthan gum over the mushrooms and toss to coat. Stir constantly for 2 minutes.
  • Add the white wine and use your spoon to scrape up any brown bits from the bottom of your pan. Cook until the wine has almost completely evaporated.
  • Add the thyme, garlic, Worcestershire, chicken broth, water, and sherry to the pot and bring soup to a boil. Reduce to a simmer and continue to cook until the soup has reduced by 1/3, about 15 minutes.
  • Stir in the cream, Greek yogurt, and lemon juice. Taste and adjust soup to your liking, if you would like it thinner, add more broth.

Nutrition

Calories: 204kcal | Total Carbohydrates: 14g | Protein: 7g | Fat: 14g | Sodium: 1097mg | Fiber: 2g | Sugar: 6g | Net Carbs: 12g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com