portobello mushroom soup recipe

Written BySheba G Updated On
portobello mushroom soup recipe
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The Best portobello mushroom soup recipe

I’m so excited to share this recipe with you – it’s one of my family’s absolute favorites! Portobello mushroom soup is a hearty and comforting dish that’s perfect for a chilly fall or winter evening.

The rich, earthy flavor of the mushrooms is elevated by the subtle sweetness of caramelized onions and the deep, savory flavor of chicken broth. This soup is a staple in our household, and I’m sure it will become one in yours too.

We love serving it with a side of crusty bread or over egg noodles for a satisfying meal. The best part?

It’s incredibly easy to make and can be customized to suit your tastes with a variety of herbs and spices. My kids devour this soup, and I love that it’s packed with nutrients from the mushrooms, onions, and vegetables.

Plus, it’s a great way to get them eating healthy foods they might otherwise resist. As a busy mom, I appreciate how quickly this soup comes together – it’s perfect for those weeknight dinners when we’re all running on fumes.

Creamy Portobello Mushroom Soup

Creamy Portobello Mushroom Soup

4.5 from 1625 votes

A rich and hearty soup featuring portobello mushrooms, perfect for a comforting meal. This soup is packed with umami flavor and is easy to prepare.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Base Ingredients

2 tbsp butter
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced

Mushrooms

1.5 lbs portobello mushrooms, sliced
1 tbsp olive oil

Liquid Ingredients

4 cups vegetable broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Toppings

Fresh parsley, chopped

👨‍🍳Directions

1Heat butter in a large pot over medium heat.
2Add the diced onion, carrots, and celery.
3Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
4Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5The garlic should be fragrant and lightly golden.
6In a separate pan, heat the olive oil over medium heat.
7Add the sliced portobello mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
8Stir occasionally to ensure even cooking.
9Transfer the cooked mushrooms to the large pot with the sautéed vegetables.
10Add the vegetable broth, thyme, rosemary, salt, and pepper.
11Stir well to combine.
12Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes.
13The flavors should be well combined and the vegetables should be tender.
14Using a blender or immersion blender, carefully blend the soup until it reaches your desired consistency.
15Be cautious when blending hot liquids.
16Return the soup to the pot if using a blender.
17Stir in the heavy cream and adjust the seasoning if necessary.
18The soup should be creamy and velvety in texture.
19Heat the soup over low heat until warmed through, about 2-3 minutes, stirring occasionally.
20Ladle the soup into bowls and garnish with chopped fresh parsley.
21The parsley will add a pop of color and freshness to the dish.

🔧Equipment

Large pot
Wooden spoon
Blender or immersion blender
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 7g

📝Notes

Tips: For a spicier soup, add a pinch of red pepper flakes. For a vegan version, substitute the heavy cream with coconut milk and use vegan butter.

Watch Video Of How Creamy Portobello Mushroom Soup Works

This portobello mushroom soup is a versatile dish that works well for any occasion. Whether you’re hosting a family gathering or just want a comforting meal for a quiet night in, this soup is always a good idea.

Its rich, creamy texture and savory flavor make it a hit with both kids and adults. It’s also a healthy option that’s packed with nutrients, making it a great choice for a nutritious meal.

You can serve it with a side of crusty bread or a simple green salad for a complete and satisfying meal and you can store it in the fridge for up to 5 days, or freeze it for up to 3 months. Just reheat it gently on the stove or in the microwave until it’s hot and bubbly.

This soup is a great make-ahead meal, as it tastes even better the next day. Plus, it’s easy to double the recipe and have plenty of leftovers for lunches or quick dinners during the week.

❓ Frequently Asked Questions About Creamy Portobello Mushroom Soup

1. Can I use other types of mushrooms for this recipe?

You can use other types of mushrooms, but the flavor will differ. Portobello mushrooms have a unique, earthy taste that gives this soup its distinctive flavor. However, you can experiment with cremini or button mushrooms if you prefer a milder taste.

2. Is this soup vegetarian-friendly?

Yes, this portobello mushroom soup is vegetarian-friendly. It is made with vegetables, mushrooms, and vegetable broth. You can also make it vegan by using plant-based milk instead of regular milk.

3. How long can I store this soup in the fridge?

You can store this soup in the fridge for up to 5 days. Make sure to let it cool completely before transferring it to an airtight container. This will help maintain its freshness and flavor.

4. Can I freeze this soup?

Yes, you can freeze this soup. It will keep well in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating. Keep in mind that the texture might change slightly after freezing.

5. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the mushrooms and onions on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours. This method will give you a rich and flavorful soup with minimal effort.

6. Can I add other vegetables to this soup?

Absolutely, you can add other vegetables to this soup. Carrots, celery, and spinach are great additions. Just make sure to sauté them along with the mushrooms and onions, or add them earlier in the slow cooker process. This will help them cook properly and blend well with the other flavors in the soup.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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