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Italian Cream of Mushroom Soup

A rich, savory soup made with browned cremini mushrooms, fragrant garlic, Italian herbs, and finished with Parmesan cheese and heavy cream.

40 minEasyServes 4310 cal/serving

ItalianSoupStovetopVegetarianLow CarbNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 lb cremini mushrooms, sliced
  • 1/2 cup shallot, minced
  • 3 garlic cloves, minced
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. 1

    Melt 2 tbsp unsalted butter and heat 1 tbsp extra-virgin olive oil in a pot over medium-high heat.

  2. 2

    Add 1 lb sliced cremini mushrooms and cook for 8 to 10 minutes until golden brown and moisture has evaporated.

  3. 3

    Stir in 1/2 cup minced shallot, 3 minced garlic cloves, 1 tsp dried Italian seasoning, and 1 tsp kosher salt, cooking for 2 minutes until fragrant.

  4. 4

    Pour in 3 cups vegetable broth and bring to a simmer, cooking for 10 minutes to combine flavors.

  5. 5

    Reduce heat to low, then stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until smooth and heated through.

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Questions

What should Italian Cream of Mushroom Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until golden brown and moisture has evaporated. Step 5: cook until smooth and heated through.

Is there a substitute for Italian seasoning in Italian Cream of Mushroom Soup?

The entry for Italian Cream of Mushroom Soup calls for 1 tsp dried Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I make Italian Cream of Mushroom Soup dairy-free?

Yes. The dairy in Italian Cream of Mushroom Soup is 2 tbsp unsalted butter, 1/2 cup heavy cream, 1/2 cup Parmesan cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Italian Cream of Mushroom Soup keto-friendly?

A serving of Italian Cream of Mushroom Soup carries 10 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

How long does Italian Cream of Mushroom Soup keep?

Refrigerate Italian Cream of Mushroom Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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