# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DQTNAAnDuiG
- **Gondola URL:** https://gondola.cc/posts/51828067-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/976d0c9386.jpg
- **Posted:** 2025-10-27T04:59:48.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

Creamy Parmesan Mushroom Soup | Part 5 of My Sunday Soup Series ✨

Ingredients
	•	24 oz baby bella mushrooms, cleaned & sliced
	•	5 tbsp butter (divided)
	•	2 tbsp olive oil (divided)
	•	2 shallots, thinly sliced
	•	4 garlic cloves, minced
	•	¼ cup all-purpose flour
	•	5 cups water + 2 tsp Better Than Bouillon chicken base (or 5 cups low-sodium chicken broth)
	•	1 tsp soy sauce
	•	2 tsp balsamic vinegar
	•	2 bay leaves
	•	1 tsp fresh thyme, chopped
	•	1 tsp fresh rosemary, chopped
	•	1 Parmesan rind (optional but adds flavor)
	•	½ cup heavy cream
	•	½ cup grated Parmesan cheese (plus extra for topping)
	•	¼ tsp ground nutmeg
	•	Salt and black pepper to taste

Garlic-Herb Croutons
	•	5 cups bread cubes
	•	3 tbsp olive oil
	•	1½ tsp garlic salt
	•	1 tsp Italian seasoning

Directions
	1.	Make the croutons: Toss bread cubes with olive oil, garlic salt, and Italian seasoning.
Spread on a sheet pan and bake at 400°F for 15–20 minutes, stirring once halfway through, until golden and crisp.
	2.	Caramelize the mushrooms: Work in two batches — each with 1 tbsp butter + 1 tbsp olive oil.
Cook each batch 7–10 minutes, stirring occasionally, until browned and caramelized. Set aside.
	3.	Cook shallots & garlic: Add 3 tbsp butter to the same pot.
Cook shallots for 5 minutes, then add garlic and cook for 30 seconds.
	4.	Add flour: Stir in flour and cook 1–2 minutes to remove the raw taste.
	5.	Build the soup: Slowly pour in 1 cup of water, stirring until smooth, then add the remaining water, Better Than Bouillon, soy sauce, balsamic vinegar, herbs, bay leaves, and Parmesan rind.
Add mushrooms back in and season with salt and pepper to taste.
	6.	Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
Remove bay leaves and any remaining Parmesan rind.
	7.	Blend & finish: Blend the soup until smooth and creamy.
Stir in heavy cream, Parmesan cheese, and nutmeg, mixing until well combined.
Taste and adjust salt and pepper as needed.
	8.	Serve: Ladle into bowls, top with a drizzle of cream, a little extra-virgin olive oil, homemade croutons, and a sprinkle of extra Parmesan cheese.
#mushroomsoup #creamysoup #mushrooms #soup #easyrecipe #soupseason

## Stats

- **Views:** 9,050
- **Likes:** 424
- **Shares:** 0
- **Comments:** 11

## Tags

mushroomsoup, creamysoup, easyrecipe, soupseason, soup, mushrooms

---
Copyright (c) Gondola