There’s nothing more inviting than a bowl of creamy mushroom soup on a crisp day , this high‑protein, flavor‑packed recipe has been family‑tested and gives all the cozy comfort you crave. Here, you’ll get simple ingredients, Betty’s trusted step‑by‑step method, and tips to make it Pinterest‑perfect from flavor to schema.

Prep Time: 10 min · Cook Time: 30 min · Total Time: 40 min**

Ingredients

30 g / 2 tbsp unsalted butter
1 onion, chopped
2 garlic cloves, minced
400 g / 14 oz white mushrooms*
200 g / 7 oz Cremini (Swiss Brown) mushrooms*
3 1/4 cups vegetable stock (homemade is amazing!) or chicken stock
1/4 tsp kosher salt
1/8 tsp black pepper
3/4 cup crème fraîche or heavy cream*

Garnishes/Serving:

Croutons*
Cream or extra‑virgin olive oil, for drizzling
Parsley, chervil (optional but lovely), or thyme leaves
Good crusty bread for dunking

Ingredients for mushroom soup and a spoon pouring creamy soup into a bowl topped with sautéed mushrooms and herbs – “Satisfyingly Simple Soup” text overlay

Step‑by‑Step Instructions

Chop mushrooms
Slice mushrooms into quarters, then dice into chunks. Makes for easy cooking and dreamy texture.
Sauté onion & garlic
Melt butter in a large pot over medium‑high heat. Add onion and garlic, cooking for about 3 minutes until softened, but not browned. That’s our flavor base!
Cook mushrooms
Toss in mushrooms and cook about 10 minutes, stirring often. It’s crowded, so don’t expect browning, that’s okay. You’re building depth, not color.
Simmer with stock
Pour in stock, season with salt and pepper, bring to a gentle boil, then simmer uncovered over medium heat for 15 minutes. The aroma here is everything .
Add cream
Stir in crème fraîche or cream, then simmer another 5 minutes. Rich, silky texture, coming right up!
Blitz to smooth
Carefully blend in batches , remove the blender lid cap and cover the hole with a folded tea towel to prevent soup “explosions”! Blend until silky smooth.
Finish on the stove
Return the soup to the pot, simmer a minute or two just to settle, then ladle into bowls.
Garnish & serve
Drizzle with extra‑virgin olive oil or cream, sprinkle croutons and herbs, and don’t forget bread for dunking. Pure cozy bliss.

Pro Tips

Use mixed mushrooms for balanced flavor and color , cremini for richness, white for brightness.
Homemade vegetable stock adds unparalleled depth , minimal extra effort, major flavor payoff!
To make croutons: cube crustless bread, toss in olive oil + salt, bake at 350 °F (180 °C) for ~10 minutes, tossing halfway , cool fully before topping.

Nutrition Info (per serving; toppings not included)

Calories: 264 kcal (13% of daily value)
Carbs: 12 g (4%)
Protein: 6 g (12%)
Fat: 23 g (35%)
Saturated Fat: 14 g (88%)
Trans Fat: 1 g
Cholesterol: 77 mg (26%)
Sodium: 790 mg (34%)
Potassium: 559 mg (16%)
Fiber: 2 g (8%)
Sugars: 6 g (7%)
Vitamin A: 1251 IU (25%)
Vitamin C: 6 mg (7%)
Calcium: 45 mg (5%)
Iron: 1 mg (6%)

Flavor Experiments

Serve with a swirl of truffle oil and chervil for elegant brunch vibes.
Top with crispy bacon bits and chopped chives for a savory twist.
Stir in a spoonful of pesto before blending for herb‑forward depth.

Storage & Freezer Tip

Soup stays fridge‑fresh for 4–5 days. Wanna batch? Freeze in airtight containers up to 3 months , thaw gently and stir before reheating

Learn From Mistakes

I once blended hot soup with a sealed lid , and ended up with mushroom soup everywhere (not my finest kitchen moment ). Now I always remove the blender lid cap and drape a towel over the opening. Safety and sanity, friends!

FAQ

Q: Can I use all one type of mushroom?
A: Absolutely , white mushrooms keep it pale and delicate, while cremini deepen the flavor. Both are delicious!

Q: Can I make this vegan?
A: For sure , use vegan butter, swap crème fraîche for coconut cream, and vegetable stock. It’s still dreamy and protein‑powered.