This creamy mushroom soup is pure comfort in a bowl — silky, earthy, and gently seasoned with paprika and dried garlic. Sautéed mushrooms and onion blend into a smooth, velvety soup that feels rich yet stays light, finished with a swirl of cream and crunchy croutons. Mushroom lovers should also try our Cutlets in Creamy Mushroom Sauce and Pasta with Mushrooms in Cream Sauce, and the USDA notes that mushrooms are a good source of B vitamins and selenium.
Ingredients
- 300 g mushrooms, sliced
- 1 onion, finely chopped
- 500 ml water
- Salt and black pepper
- Paprika
- 100 ml cream
- Dried garlic
- Croutons and fresh herbs to serve
Instructions
- Fry the chopped onion until translucent.
- Add the sliced mushrooms and cook 5–7 minutes.
- Pour in the water, bring to a boil, and cook a few minutes more.
- Season with salt, pepper, paprika, and dried garlic.
- Blend until creamy.
- Serve with croutons and fresh herbs.
Tips
- For a deeper flavor, brown the mushrooms well before adding the water — golden edges add a lovely nutty note.
- If the soup turns out too thick, thin it with a splash of hot water or extra cream until it coats the back of a spoon, as in the creamy soup guides on Allrecipes.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove; for another cozy mushroom dinner, try our Creamy Chicken & Mushroom Pasta.
Nutrition
Per 100 g: 31 kcal, protein 2 g, fat 2 g, carbs 3 g.