By: Author Zona House
Posted on - Last updated:
Categories Dinner for Two, Meatless Main Dish, Soups and Stews
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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 and topped with shredded Parmesan and fresh cracked black pepper.
- How to make Homemade Mushroom Soup
This simple recipe is made all in one pan and makes a great soup course, lunch, dinner, or an impressive romantic date night meal.
Mushrooms have some great health benefits. Want to know more? Read 7 Surprising Health Benefits of Mushrooms.
Tips:
- 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.
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How to make Homemade Mushroom Soup
Dice the onion on a cutting board.
In a large saucepan, over medium heat, add the cooking oil and diced onions and cook for about 5 – 7 minutes. Click for a large sauce pan.
Add the mushrooms and cook for 5 minutes uncovered, stirring occasionally.
Sprinkle in the thyme and continue to cook for 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!
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Easy Homemade Mushroom Soup
Zona House
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.
4.51 from 55 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soups and Stews
Cuisine American
Servings 2
Calories 249 kcal
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. Click for a large sauce pan.
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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