Creamy Mushroom Soup Recipe

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This Creamy Mushroom Soup recipe has a deep, savory flavor with a wonderful heartiness. This soup has a thick, creamy base that is packed with a myriad of veggies, loads of mushrooms, and tender farro. Dip in some crusty buttered bread for the best kind of comfort food!

Course Dinner, Main Course, Soup

Cuisine American, Healthy, Vegetarian

Keyword creamy mushroom soup, Creamy Mushroom Soup Recipe

Prep Time 35 minutes

Cook Time 45 minutes

Total Time 1 hour 20 minutes

Servings servings

Calories 428kcal

Author Chelsea Lords

Cost $10.12

Ingredients

1 cup pearled farro (Note 1)
2 tablespoons olive oil
8 tablespoons unsalted butter, separated
2 cups finely diced yellow onions (2 onions)
2 cups peeled & diced (1/2-inch) carrots (4-5 carrots)
2 cups diced (1/2-inch) celery (4-5 stalks)
1 pkg. (8 oz.) baby bella mushrooms, sliced 1/4th inch thick
1 heaping tablespoon minced garlic
Fine sea salt & pepper
1 container (32 oz.) (4 cups) vegetable or chicken broth/stock (Note 2)
1/2 teaspoon each: dried thyme, Italian seasoning, and rubbed sage
1 bay leaf
1/2 cup white, all-purpose flour
1-1/2 cups whole milk (or 2%)
Optional: 1 tbsp. red wine vinegar, freshly grated Parmesan cheese, crusty bread for dunking, fresh herbs (thyme or parsley)

US - Metric

Instructions

PREP: Thoroughly rinse farro in a sieve or strainer under cool water. Shake off excess water and let stand in the strainer to dry until ready to use. Prep veggies: very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, slice mushrooms 1/4-inch thick. Mince garlic.
VEGGIES: Add 2 tbsp olive oil and 2 tbsp butter to a large pot over medium-high heat. Once butter is melted, add onion, carrot, celery, mushrooms and garlic. Season to personal taste preference (I add 1-3/4 tsp fine sea salt & 1 tsp pepper). Cook, stirring frequently, until vegetables are softened and onion is beginning to turn golden, 6-8 minutes.
SEASONINGS: Add seasonings (1/2 tsp Italian seasoning, thyme, and sage), plus rinsed farro. Sauté, stirring constantly, for 1 minute.
SIMMER: Add in bay leaf and all the broth or stock. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer. (The soup should be slightly bubbling, but not rapidly boiling/bubbling.) Simmer, uncovered, for 30-35 minutes or until farro is cooked through and veggies are tender. (Farro has a lovely chewiness, but shouldn't have a hard center.)
CREAM BASE: Meanwhile, melt the remaining 6 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. Slowly pour in the milk while whisk vigorously until smooth. Cook, stirring constantly until mixture thickens then remove from heat.
FINISH: Once farro is tender, pour the creamy milk mixture into the soup and stir. Taste, adjusting seasonings to personal preference. (We love this soup super thick and creamy, but add a splash more milk to thin it to desired consistency.) Stir in red wine vinegar if using. Serve in bowls topped with Parmesan cheese and fresh herbs if desired. Enjoy with crusty buttered bread!
STORING: Farro will continue to soak up surrounding liquid as it's stored. We recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) Add a splash more milk or broth as needed to thin. This soup is best enjoyed within 3 days.

Video

Notes

Note 1: Farro: We love this brand and this brand of farro. The important thing to note is to use pearled farro; this means the bran has been removed and it'll need less cooking time than whole farro. Whole farro still has the bran intact and takes a lot longer to cook. It will also absorb too much liquid in this soup.

Note 2: Stock or broth: If you aren't vegetarian, use a good chicken stock. (We love Swanson ® chicken stock best here!) For a vegetarian soup, stick to vegetable stock or broth (again, we love Swanson--not sponsored).

Nutrition