Description
Creamy Mushroom Soup with Melted Cheese and Toast is a cozy and flavorful dish combining sautéed mushrooms, aromatic herbs, and rich cream, served with cheesy toasted bread. Perfect for cold days or elegant appetizers.
Ingredients
Units
Scale
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb fresh mushrooms (cremini, button, or mix), cleaned and sliced
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme or chopped parsley
- 1 cup grated cheese (Gruyère, Swiss, or cheddar)
- 4 slices crusty bread (baguette or country loaf)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Sauté onions and garlic until soft, about 3–5 minutes.
- Add mushrooms and cook for 8–10 minutes until browned and their moisture evaporates.
- Sprinkle flour over the mixture and stir for 1–2 minutes to cook the flour.
- Gradually add broth while stirring to prevent lumps. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to blend soup to desired texture. Stir in heavy cream, salt, pepper, and herbs. Simmer for another 5 minutes.
- Meanwhile, top bread slices with grated cheese and broil until melted and golden, 2–3 minutes.
- Ladle soup into bowls and top with cheesy toast or serve toast on the side. Enjoy hot.
Notes
- Use a mix of mushrooms for deeper flavor.
- Add wine after sautéing mushrooms for enhanced richness.
- Make it vegan with plant-based substitutes for butter, cream, and cheese.
- Freeze without cream and add it after reheating for best texture.
Nutrition
- Serving Size: 1 bowl with toast
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 80mg