Creamy Mushroom Soup

Creamy Mushroom Soup2


Creamy Mushroom Soup

  • Author: LC Foods
  • Yield: 6 1x
  • Category: Soup, Appetizer, Entree


  • 1/2 cup (1 stick) unsalted butter
  • 1 package (4 ounces) gourmet blend mushrooms, rinsed and chopped
  • 1 package (8 ounces) sliced mushrooms, rinsed and chopped
  • 1 large onion (yellow or sweet), chopped
  • 4 cups (32 ounces) vegetable broth
  • 1 teaspoon dried thyme (more or less to taste)
  • Salt and pepper, to taste
  • 2 cups heavy cream
  • 1 Tablespoon Thick ‘n Saucy


  1. Melt butter in a large soup pot over medium-high heat, add mushrooms and onions, and cook until tender, 10-15 minutes, stirring frequently. Set aside a few mushroom pieces for garnish, if desired.
  2. Stir in vegetable broth, thyme and salt and pepper.
  3. Transfer soup in batches to a food processor or blender, and puree until soup is smooth.
  4. Return soup to pot, and stir in cream. Whisk in LC-Thick n’Saucy and heat through.
  5. Serve in bowls, garnished with reserved mushrooms and/or sprinkle with some additional dried thyme

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