Go Back
Mushroom Soup with a Touch of Cream Cheese
Kathie Clane

Mushroom Soup with a Touch of Cream Cheese

A creamy, savory mushroom soup with a hint of cream cheese for extra richness and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 446
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh mushrooms sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 4 oz cream cheese
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add the onions and garlic, sauté until softened.
  2. Add sliced mushrooms and cook until tender, about 5-7 minutes.
  3. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes.
  4. Stir in cream cheese and heavy cream, and cook until the cream cheese melts smoothly into the soup.
  5. Season with salt and pepper to taste.
  6. Optional: Use an immersion blender to partially blend the soup for a smoother texture.
  7. Garnish with fresh thyme or parsley before serving.

Notes

  • For a dairy-free version, substitute cream cheese with a plant-based alternative and use coconut milk or almond milk.
  • Add a splash of white wine for a slightly tangy kick.