Creamy Cheesy Mushroom Soup
Rich, buttery, and irresistibly creamy! Deeply golden mushrooms, tender potatoes, and sweet caramelized onions come together in a velvety, cheesy broth. Savory flavor in every warm, creamy spoonful!
An original Flavor Unfiltered Recipe
Ingredients
- 16 oz baby bella mushrooms, sliced
- 8 oz fresh shiitake mushrooms, stems removed and caps thinly sliced
- 1 medium Yukon Gold potato, finely diced
- 1 large Spanish onion, diced
- 5–6 garlic cloves, freshly crushed
- 3 Tbsp butter
- 1 Tbsp olive oil
- 2 Tbsp flour
- 3–4 cups water
- ¾ cup heavy cream
- ¾ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 tsp onion powder
- Pinch of smoked paprika
- Pinch of nutmeg, optional
- Salt and coarse black pepper, to taste
Directions
- Melt butter with olive oil in a large pot. Add onion and sauté 8–10 minutes until golden.
- Add mushrooms and sauté 10–12 minutes until deeply browned. Stir in crushed garlic and cook another minute.
- Sprinkle in flour, onion powder, smoked paprika, salt, pepper, and optional nutmeg. Stir for 1 minute.
- Gradually add water, stirring well. Add diced potato and simmer covered for 40 minutes until tender.
- Gently mash a few potato pieces to thicken the soup. Lower heat and stir in heavy cream.
- Gradually add cheddar and Parmesan, stirring until melted and creamy. Do not boil.
- Serve hot with freshly cracked black pepper and a sprinkle of cheese.
