Creamy Mushroom Soup

Creamy Mushroom Soup w/cultured bitter

A medley of mushrooms makes a hearty last minute soup.

Mushrooms are musky, earthy and flavorful. Creamy, dreamy, mushroom soup is a wonderful way to warm a cold winter evening. There are nights when I don’t have a lot of time to cook. Those are the nights when a hearty blended soup can fit the bill. And since soup can evolve out a lack of planning, it means working with what is in the fridge and pantry. This is where having a well-stocked pantry is key. Mushrooms, onions, just so happened to have a parsnip and a container of bone broth.

Bone broth takes soup up a notch.

Broth is flavorful. Bouillon has a bit of body. Bone broth is deep and intense with a lot of body. It seemed like the perfect bolster to the vegetables awaiting their fate.

Creamy Mushroom Soup

Print Recipe
Serves: 4 Cooking Time: 20 min


  • 8oz/500g mushrooms
  • 1 parsnip, sliced
  • 1 turnip, peeled and sliced
  • 1 large onion, diced
  • olive oil
  • 30 oz bone broth
  • heavy cream
  • cultured butter for garnish (optional)



Prepare the vegetables.


Sauté the sliced onions, parsnips, and turnips until they soften and start to caramelize.


Add the bone broth and bring to a boil.


Purée with a hand blender, or transfer to a food processor to purée.


Add cream and blend.


Season with salt and pepper to taste.


Spoon into individual bowls.


Garnish with a slice of cultured butter or a drizzle of fruit-forward EVOO.


Cultured butter has a very tangy flavor and is a nice balance to the gentle flavor of the mushrooms.

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