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creamy parmesan mushroom soup
Creamy Parmesan Mushroom Soup Recipe
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Ingredients:

  • 16 oz Baby Bella Mushrooms, sliced 

  • 8 oz heavy cream 

  • 1 box Kettle & Fire Classic Chicken Bone Broth (16.9 oz)

  • 2 cups parmesan cheese, freshly grated 

  • 3 tbsp unsalted butter 

  • 2 tbsp apple cider vinegar 

  • 2 tbsp fresh garlic, finely chopped 

  • ½ cup shallot, chopped 

  • 2 tsp fresh rosemary, packed and finely chopped 

  • ½ tsp fresh thyme, packed and finely chopped 

  • ½ tsp salt

  • ¼ tsp black pepper 

  • Garnish: green onion, sliced 

Serving size: 2

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Food Source:

DirectionS:

  1. Add butter to skillet over medium/high heat 

  2. Add mushrooms and sauté until lightly browned

  3. Add apple cider vinegar and continue to sauté until apple cider vinegar is evaporated 

  4. Lower heat to medium, add fresh garlic, shallot, rosemary and thyme to mushrooms 

  5. Continue to sauté until garlic/shallot is lightly browned

  6. Transfer mushrooms to a small pot 

  7. Add in bone broth, heavy cream, parmesan cheese, salt/pepper and bring to a boil

  8. Reduce heat to low/medium and continue to stir while soup simmers for 15 minutes 

  9. Remove from heat and garnish with green onion 

  10. ENJOY!

10/17/23
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