portabella mushroom soup recipe

Written ByJenny Smyth Posted on
portabella mushroom soup recipe
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The Best portabella mushroom soup recipe

I’ve been making portabella mushroom soup for years, and it’s a recipe that never fails to impress. The deep, earthy flavor of the portabella mushrooms is a perfect match for the rich, velvety texture of the soup.

It’s a dish that’s both comforting and elegant, making it perfect for a quick weeknight dinner or a special occasion. My family loves it when I serve it with a swirl of creme fraiche and a sprinkle of fresh herbs, but you can customize it to your taste.

One of the best things about this recipe is how easy it is to make – just sauté the mushrooms and onions, add in some broth and cream, and let it simmer until it’s thick and creamy. It’s a great way to use up leftover vegetables or to make a meal out of some cheap ingredients.

Plus, it’s surprisingly healthy – the mushrooms are packed with antioxidants and the vegetables add fiber and vitamins. I like to serve it with some crusty bread or a side salad for a satisfying meal.

My kids even love helping me in the kitchen, stirring the pot and tasting the soup as we go along. It’s a fun and interactive recipe that’s perfect for families who love cooking together.

Creamy Portabella Mushroom Soup

Creamy Portabella Mushroom Soup

4.9 from 914 votes

A rich and earthy soup made with portabella mushrooms, onions, garlic, and a touch of cream. This comforting dish is perfect for a cozy meal and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 pound portabella mushrooms, stems removed and caps sliced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons all-purpose flour

For Garnish

2 tablespoons fresh parsley, chopped
Additional heavy cream for drizzling (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant.
4Add the sliced portabella mushrooms to the pot.
5Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8 minutes.
6The mushrooms should be tender and reduced in volume.
7Sprinkle the flour over the mushroom mixture and stir to coat.
8Cook for 1 minute to eliminate the raw flour taste.
9Pour in the vegetable broth, add thyme, salt, and pepper, and bring the soup to a boil.
10Reduce the heat to low and let the soup simmer, uncovered, for 15 minutes.
11The soup should thicken slightly and the flavors will meld together.
12Remove the pot from the heat.
13Use an immersion blender to puree the soup until smooth.
14Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
15Return the pureed soup to the pot.
16Stir in the heavy cream and heat over low heat for 2 to 3 minutes until warmed through, but do not let it boil.
17Taste and adjust seasoning with additional salt and pepper if needed.
18Ladle the soup into bowls, garnish with chopped parsley and a drizzle of cream if desired, and serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or countertop blender
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 8g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk and use a plant-based butter or oil instead of butter if using. The soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Creamy Portabella Mushroom Soup Works

This portabella mushroom soup recipe is always a hit with my family – we love serving it at family gatherings or just on a regular weeknight dinner.

It’s easy to make ahead and reheat, so it’s perfect for busy nights when we don’t have time to cook from scratch.

Plus, the leftovers keep well in the fridge or freezer, making it a great meal prep option.

❓ Frequently Asked Questions About Creamy Portabella Mushroom Soup

Q: What type of mushrooms should I use for this recipe?

For this recipe, you’ll want to use portabella mushrooms – they have a meaty texture that holds up well to cooking and a rich, earthy flavor that pairs perfectly with the other ingredients.

Q: Can I use other types of mushrooms instead?

While you can use other types of mushrooms in this recipe, portabella mushrooms are definitely the best choice. They have a unique flavor and texture that will give your soup an authentic taste.

Q: How do I store leftover soup?

You can store leftover soup in an airtight container in the fridge for up to three days. Reheat it gently over low heat until warmed through.

Q: Can I freeze this soup?

Yes, you can freeze this soup for up to three months. Let it thaw overnight in the fridge before reheating.

Q: Is this soup gluten-free?

This soup is naturally gluten-free as long as you use gluten-free broth. Be sure to check your ingredients carefully if you’re cooking for someone with gluten intolerance.

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