- Prep aromatics
Finely chop the onion and mince the garlic. Slice the mushrooms
- Heat fat
Warm 2 tbsp butter or olive oil in a large pot over medium heat.
- Sauté onion
Add onion and cook 3–4 minutes until soft and translucent.
- Add garlic
Stir in garlic; cook 30–45 seconds until fragrant (don’t brown).
- Cook mushrooms
Add sliced mushrooms; sauté 5 - 7 minutes until they release juices and begin to brown.
- Season base
Add a pinch of salt and pepper to help draw out moisture and deepen flavor.
- Make roux
Sprinkle 1 tbsp flour over mushrooms; stir for 1 minute to coat and cook off raw flour taste.
- Add broth gradually
Pour in 3 cups broth in stages, stirring constantly to avoid lumps; bring to a gentle simmer.
- Add cream/milk
Stir in 1 cup milk or cream; keep at a low simmer (do not boil) for 8–10 minutes to thicken.
- Herb option
Add 1 tsp thyme or rosemary if using; taste and adjust salt and pepper.
- Finish
Turn off heat; let the soup rest 2 minutes for flavors to settle.
- Garnish & serve
Ladle into bowls and top with fresh parsley. Serve with crusty bread or garlic toast.
Key Takeaways
- Low calorie: Makes it a light starter or side dish.
- Moderate fat: Mostly from cream or milk; can be reduced with low‑fat dairy.
- High sodium: Store‑bought versions often exceed 35% of daily sodium intake. Homemade versions can be adjusted.
- Micronutrients: Mushrooms add B vitamins, potassium, and antioxidants.
- Protein: Relatively low; pairing with bread, cheese, or legumes boosts protein intake.
- Calories:97-131 kcal
- Total Fat:5–6.4 g
- Saturated Fat:1–1.2 g
- Cholesterol:mg
- Sodium :843–972 mg
- Carbohydrates:8–19 g
- Fiber:0.7–3 g
- Sugars:0.5–1 g
About This Recipe
This Creamy Mushroom Soup is a comforting blend of earthy shiitake and hearty portobello mushrooms, simmered with shallots and butter to create a deeply savory base. A touch of flour thickens the broth, while chicken stock adds depth and balance. The swirl of half‑and‑half transforms it into a velvety, indulgent soup that feels both rustic and refined. Seasoned simply with salt and pepper, and finished with a hint of cinnamon for warmth, it’s a dish that soothes the soul and delights the senses.
Each spoonful offers a silky texture, rich umami flavor, and a gentle sweetness from the shallots. Whether served with crusty bread on a rainy afternoon or as an elegant starter at a dinner table, this soup is a timeless classic that brings comfort and sophistication together in one bowl.
Flavor Profile
This soup delivers a deep earthy taste from shiitake and portobello mushrooms, balanced with a creamy richness from half‑and‑half. The sautéed shallots add a gentle sweetness, while a pinch of cinnamon offers an optional warm, aromatic twist.
Texture Notes
Expect a velvety consistency that coats the spoon, with tender chunky mushroom bites adding heartiness and contrast.
Cooking Time & Difficulty
Quick and approachable — ready in 25–30 minutes and simple enough for beginner cooks, yet elegant enough to impress guests.
Nutritional Highlights
Naturally low in calories, this soup is packed with B vitamins, fiber, and antioxidants that support energy, immunity, and digestion.
Cultural & Seasonal Context
Mushroom soups are a classic winter comfort food, often enjoyed as a warming dish on chilly evenings. Their earthy flavors make them timeless across cultures.
Serving Ideas
Pair with crusty bread or garlic toast for a rustic touch, or elevate with a drizzle of truffle oil or a sprinkle of Parmesan for a gourmet finish.
Variations
Vegetarian: Swap chicken broth for vegetable broth.
Dairy‑free: Use coconut cream for a plant‑based alternative.
Gourmet: Add a splash of white wine and fresh herbs like thyme or rosemary.
Storage Tips
Keeps well in the fridge for 2–3 days. Reheat gently over low heat — avoid boiling to preserve the creamy texture.
Comparison of Health Benefits – (Portobello mushrooms / Shiitake mushrooms)
Mushroom | Key Nutrients | Major Health Benefits | Notes |
|---|---|---|---|
| Portobello mushrooms | B vitamins (riboflavin, niacin, pantothenic acid), selenium, copper, potassium, fiber | Supports immune system, reduces inflammation, aids digestion, may help protect against cancer | Mature form of Agaricus bisporus; meaty texture, often used as a meat substitute. |
| Shiitake mushrooms | B vitamins, vitamin D (when exposed to sunlight), copper, manganese, zinc, fiber | Boosts immunity, lowers cholesterol, supports heart health, improves gut microbiome | Contains lentinan, a polysaccharide studied for anti-cancer and immune-modulating effects. |
⚠️ Risks & Considerations
Portobellos: Generally safe, but raw mushrooms contain small amounts of agaritine, a compound that may be carcinogenic in very high doses. Cooking reduces this risk.
Shiitakes: Rarely, some people may develop shiitake dermatitis (skin rash) if eaten raw. Cooking eliminates this risk.
✅ Both mushrooms are excellent additions to a balanced diet. Portobellos are great for hearty, meat-like dishes, while shiitakes bring unique umami flavor and medicinal compounds.
Final Thought
This Mushroom Soup recipe is a celebration of simplicity and depth. By combining shiitake and portobello mushrooms with butter, shallots, and a creamy broth, it delivers a dish that feels both rustic and refined. The optional touch of cinnamon adds warmth, making it perfect for cozy evenings or elegant dinners. Easy to prepare, nourishing, and endlessly adaptable, this soup proves that comfort food can also be sophisticated.
