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Creamy Mushroom Soup


Prep time: 10mins Cook time: 30-35mins


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound (450g) mushrooms, sliced (a mix of cremini, button, and shiitake works well)
  • 4 cups vegetable or chicken broth (preferably homemade bone broth)
  • 2 tablespoons Folona Bone broth powder
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour (or a gluten-free alternative)
  • 1 cup heavy cream
  • Fresh parsley, chopped (for garnish)


  1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and continue cooking for another minute until fragrant.
  2. Add sliced mushrooms to the pot and cook until they release their moisture and become golden brown.
  3. Pour in the broth, stirring well. Add bone broth powder, dried thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow flavors to meld.
  4. In a small bowl, mix flour with a few tablespoons of water to create a smooth paste. Slowly whisk the flour paste into the simmering soup until it thickens slightly.
  5. Pour in the heavy cream and stir well. Let the soup simmer for an additional 5-10 minutes.
  6. Taste the soup and adjust the seasoning with salt and pepper according to your preference.
  7. Ladle the creamy mushroom soup into bowls and garnish with chopped fresh parsley.

Nutrition Facts (per serving):

Calories: 250 Total Fat: 18g Saturated Fat: 8gTrans Fat: 0g Cholesterol: 40mg
Sodium: 800mg Total Carbohydrates: 15g Dietary Fiber: 2g Sugars: 4g
Protein: 6g

Note: Nutrition facts are approximate and may vary based on specific ingredients and portion sizes.

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