Italian Cream of Mushroom Soup

Name: Italian Cream of Mushroom Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
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

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

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

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

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

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

Questions

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

Yes. The dairy in this entry 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.

How long does Italian Cream of Mushroom Soup keep?

Refrigerate it 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, so it does not split.

Can I halve or double Italian Cream of Mushroom Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Roasted Rosemary Potatoes side
Tuna and Cannellini Bean Power Salad salad
Frijoles Charros side

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