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Creamy Mushroom Soup

Creamy Mushroom Soup

30 minute meal? Got you covered Creamy Mushroom Soup - mushrooms, red wine, beef broth and some wonderful spices. Rich, decadent & delish!
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 303kcal
Author Deb Clark


  • 3 cups sliced mushroom
  • 1 sweet onion chopped
  • 3 cloves garlic minced
  • 1/2 cups red wine
  • 1 teaspoon tabasco sauce
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoon flour
  • 1/4 cup water
  • Optional Garnishes
  • 1/4 cup toasted pumpkin seeds
  • paprika


  • 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 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!


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