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Home » Recipes » Beef

Creamy Mushroom Soup

Published: May 10, 2016 · Modified: May 14, 2019 by Debra Clark · 5 Comments

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Creamy Mushroom Soup

Next time try this recipe for Sautéed Portobello Mushrooms!

Creamy Mushroom Soup
Creamy Mushroom Soup

There are some unexpected ingredients in this easy 30 minute soup! And who doesn't love Creamy Mushroom Soup - mushrooms, red wine, beef broth and some wonderful spices become the richest most decadent soup and the big plus is you can have this meal on your table in just 30 minutes! Who doesn't love that?

Cream of mushroom soup topped with toasted pumpkins seeds and paprika.
Creamy mushroom soup topped with toasted pumpkins seeds and paprika.

Top it with some toasted pumpkin seeds and a pinch of paprika and you have some great crunch to go with all of that delicious creaminess!

Creamy mushroom soup with toasted pumpkin seeds.
Creamy mushroom soup with toasted pumpkin seeds.

Are you ready? Well let's make some soup! 😀

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Creamy Mushroom Soup
5 from 1 vote

Creamy Mushroom Soup

30 minute meal? Got you covered Creamy Mushroom Soup - mushrooms, red wine, beef broth and some wonderful spices. Rich, decadent & delish!
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Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Soups and Stews
Cuisine: American
Servings: 6 servings
Calories: 303kcal
Author: Deb Clark

Ingredients

  • 3 cups sliced mushroom
  • 1 sweet onion chopped
  • 3 cloves garlic minced
  • ½ cups red wine
  • 1 teaspoon tabasco sauce
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 ½ teaspoons salt
  • ¾ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoon flour
  • ¼ cup water
  • Optional Garnishes
  • ¼ cup toasted pumpkin seeds
  • paprika

Instructions

  • Make a slurry from the flour & water. Blend it well and remove all of lumps. Set aside, but do stir it occasionally until you are ready to use it. If you don't it will congeal.
  • To toast the pumpkin seeds, spread them out on a baking sheet and place in the oven, stirring occasionally. Toast for 10-15 minutes, until they just begin to brown. You can also roast them in a dry frying pan on top of the stove over low heat. When they are toasted to a golden brown, remove from the heat and set them aside.
  • In a large stockpot over medium heat, combine the butter & olive oil and when bubbly add the mushrooms and onions. Saute' for 8-10 minutes stirring just occasionally. Allow the mushrooms to release their juices and lightly brown. Add the garlic and sauté for just a minute or two.
  • Add the red wine, tabasco sauce and thyme, reduce the heat and to medium low and simmer uncovered for an additional 5 minutes blending all of these wonderful flavors.
  • Add the beef stock, salt & pepper. Using an immersion blender (or a standing blender, blending in batches), blend the soup until it's the consistency you prefer. I like to have some body with the soup, meaning I don't blend it completely smooth, leaving some chunks of mushrooms. When you've blended it to the consistency you enjoy, increase the heat to a low boil. Add the flour/water slurry and cook for a couple of minutes. This will thicken the soup.
  • Reduce heat to low and stir in the cream. Heat thru - ladle into bowl and top with toasted pumpkin seeds and a sprinkle of paprika.
  • This is a rich earthy soup. Absolutely delicious, I hope you enjoy it!

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    Nutrition

    Calories: 303kcal | Carbohydrates: 9g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 1116mg | Potassium: 213mg | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 3.9mg | Calcium: 48mg | Iron: 1mg

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    About Debra Clark

    Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town of Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Healing Tomato says

      May 18, 2016 at 6:03 pm

      5 stars
      I am the first person to raise my hand when someone asks me if I love creamy mushroom soup. I like your idea of using pumpkin seeds and I have never tried that. In my version, I try avoiding any kind of broth. If I have left over pulp from juicing fruits and veggies, I will use that in place of broth. What would you suggest I use instead of broth?

      Reply
      • Bowl Me Over says

        May 18, 2016 at 6:47 pm

        I've ran into that issue when I'm cooking and realize shoot, I'm out of stock - water can just be so flavorless and isn't always the best choice. I really like your idea of using the leftover pulp - brilliant! I've used onion & garlic powder mix with some Italian or lemon pepper seasoning, etc. with water (using what will go best with the meal you're preparing). That's my best sub!!

        Reply
    2. Audrey Busike says

      May 13, 2016 at 12:53 pm

      This sounds amazing...mmmmm mmmmmmmm!!!

      Reply
      • Bowl Me Over says

        May 13, 2016 at 6:01 pm

        Thanks Audrey - this is rich, luscious soup - we love it!

        Reply
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    Welcome to Bowl Me Over!

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