Description
This rich and creamy mushroom soup is a comforting blend of sautéed mushrooms, onions, carrots, and tender potatoes, brought together with cream cheese, sour cream, and heavy cream. Enhanced with the savory flavors of chicken and mushroom bouillon, and fresh dill, it’s a perfect hearty meal for mushroom lovers, ready in just 35 minutes.
Ingredients
Scale
Vegetables
- 6 potatoes, cubed
- 24 oz mushrooms, sliced
- 1 carrot, grated
- 1 onion, diced
Dairy
- 8 oz cream cheese
- 1/4 cup sour cream
- 1 cup heavy cream
Seasonings & Bouillon
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp Mrs. Dash
- 1 tbsp chicken bouillon powder
- 1 mushroom bouillon cube
- 3 tbsp fresh dill
- 2 tbsp oil (for sautéing mushrooms and vegetables)
Instructions
- Prepare the broth: In a large pot, bring 12 cups of water to a boil. Add the cubed potatoes along with the chicken bouillon powder and mushroom bouillon cube. Simmer for about 25 minutes until the potatoes are tender, stirring occasionally and seasoning with salt, pepper, and Mrs. Dash halfway through simmering.
- Sauté the vegetables: While the potatoes are cooking, heat oil in a skillet over medium heat. Add the sliced mushrooms, diced onions, and grated carrots. Cook for about 10 minutes until the vegetables are soft and the mushrooms have released their moisture and browned slightly.
- Add cream cheese and sour cream: Reduce the heat on the skillet and stir in the cream cheese and sour cream, melting them together until the mixture is smooth and creamy. Then, transfer this mixture to the pot with the simmered potatoes and broth.
- Finish the soup: Pour in the heavy cream and stir thoroughly to combine all ingredients. Remove the pot from heat. Garnish the soup with fresh dill before serving to add a bright, herbal note.
Notes
- You can adjust the thickness of the soup by adding more water or cream based on your preference.
- For a richer flavor, consider using homemade chicken stock instead of water.
- Use fresh mushrooms for the best taste but dried mushrooms rehydrated in warm water can also work in a pinch.
- This soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- For a vegan alternative, replace cream cheese, sour cream, and heavy cream with plant-based substitutes, and use vegetable bouillon instead of chicken bouillon.
