Healthy Cream of Mushroom Soup
This healthy mushroom soup recipe is rich and creamy with some texture from the mushrooms. Learn how to make this delicious mushroom soup for dinner.
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- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.5 pounds cleaned and sliced fresh mixed mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup chopped shallots (from 2 medium shallots)
- 0.5 cup chopped scallions (from 2 medium scallions)
- 3 tablespoons all-purpose flour
- 2.5 cups unsalted vegetable stock
- 2.5 cups whole milk
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
Instructions
- 1
Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add mushrooms, salt, and pepper; cook, stirring often, until mushrooms are deeply browned and most of the moisture has evaporated, 8 to 10 minutes.
- 2
Add shallots and scallions; cook, stirring often, until softened, about 4 minutes. Add flour and stir to combine. Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil and cook, stirring occasionally, until broth thickens, about 5 minutes. Remove from heat. Transfer half of mixture to a countertop blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening and process until almost smooth; return to pot. Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible. Stir in parsley and tarragon; serve hot.