comparable to French toast in terms of flavor for breakfast. And it’s simple to make! Top with warm maple syrup before serving.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound fresh mushrooms
- ¼ cup salted butter
- 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh lemon thyme leaves
- salt and ground white pepper to taste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup light cream
- 1 sprig fresh lemon thyme leaves
- 1 tablespoon chopped fresh chives
Instructions
- Thinly slice mushroom caps; discard stalks.
- Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
- Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
- Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.
- If you can’t find lemon thyme, use regular thyme.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 15 g |
| Sodium | 574 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not sure what lemon thyme is. I used dried thyme 1tsp, cooked it a little longer because I knew I was going to have to blend it, a little less broth. Other than that I followed the recipe. Delicious! I did blend it (special diet) but it got a thumbs up review. Next time I’ll double it . Never double a first time recipe.
Terrific recipe. I cannot stop eating this soup. It is that GOOD!
I’ve used this recipe several times and it is delicious. Didn’t have any green onions so sautéed a white one in the butter. We also made it a bit more spicy and topped it off with Sherry. It disappears all the time.
Absolutely delicious! Might try blending the mushrooms to thicken it a bit more but otherwise a perfect cream of mushroom soup.
We use this recipe ALL of the time. At the end I use an immersion blender to finely chop everything and thinken the soup a bit.
This mushroom soup is CAPITAL “D” Delicious and pretty easy. The hardest part is slicing the mushrooms. I used a pound of Baby Bellas and added a quarter pound of Oyster mushrooms. Next time I cook this I’ll make a double batch.. it should be renamed “Disappearing Mushroom Soup” because it gets gobbled up quickly – no leftovers!
Absolutely wonderful! I replaced the butter and light cream with vegan replacements.
Canned it, was so good
Fantastic! I had to use some substitutions, beef broth instead of vegetable broth and 1/3t dried thyme, but Iused this recipe as a guide. Delicious!
I have made this recipe several times tonight included. Very very good. I did saute in an anchovy and a splash of sherry.
Uber delicious with few ingredients. Covid… victory! Yummy!!!
Easy and delicious! In place of the light cream, I used heavy whipping cream because I had some that needed to be used. It’s on the thin side, so you could probably even puree some of the mushrooms to make it a little thicker.
Just finished it. It was fantastic! Gotta love a great vegetarian meal!!
Love this soup! I just made a few adjustments – used 2 small shallots since I didn’t have green onions and also chopped up 4 stalks of celery (to sautee with the mushrooms) and a touch of dry sherry at the end
So good! My mom & I love mushrooms and this recipe was delicious and will be repeated. I used white, shiitake & belle mushrooms. I chopped them chunky. I didn’t use the garlic as my mom really dislikes it. Next time I will cut the butter in 1/2 as it was too “buttery” tasting for me. *** update *** made this again – used just 1/4 cup of butter and it was PERFECT! Mom didn’t like all the big pieces of mushrooms so I used my stick blender and chopped them all up. So good. This is going to be a regular in my rotation.
This was SO yummy! I refuse to purchase canned soup so I made this to use in a chicken casserole. I’ll be making it again. I did not use any garlic (I forgot it) and my husband purchased pre-packaged crimini mushrooms. I recommend purchasing individual mushrooms, from a farmers market if possible. Next time I’ll be sure to add the garlic. It’ll be even better. Otherwise, make this. You’ll be glad you did.
I should have chopped some of my mushrooms instead of all being sliced. I used vidalia onion instead of green and I added 2 tsp. of good sherry. Very good just like a restaurant we went to for my birthday.
I agree with a few others, it’s bland. Maybe if it sits in fridge overnight it’ll be better tomorrow.
i am the only one that eats mushrooms. i love that the app adjusts to 2 servings. The soup was delicious and easy to make. i will definitely make this again. Also, i will use a kess liquid version for casseroles that call for canned condensed soup
Great recipe! Used portobellas, butter and half of the broth. Skipped the green onion and used half of a large sweet onion. Delish! We enjoyed this as a meal. It fed 2 of us. I definitely would double if not triple next time.
very tasty and easy to make in a short amount of time. The fresh chives gave it a real punch!