Cream of Mushroom Soup Recipe

Introduction

Cream of mushroom soup is a comforting classic that’s rich, velvety, and full of deep mushroom flavor. This easy recipe uses fresh mushrooms and a touch of cream to create a deliciously satisfying dish perfect for any season.

Ingredients

• 1 pound fresh mushrooms (cremini, button, or a mix), cleaned and sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves, for garnish (optional)
• Crusty bread or croutons, for serving (optional)

Instructions

1. Step 1: Heat a large pot over medium heat and add the butter and olive oil. Once the butter is melted, add the chopped onion and cook until it becomes translucent, about 3-5 minutes.
2. Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Step 3: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Step 4: Sprinkle the flour over the mushroom mixture, stirring well to coat the mushrooms evenly. Cook for 2-3 minutes to remove the raw flour taste.
5. Step 5: Slowly pour in the broth, stirring constantly, and bring the mixture to a gentle simmer. Cook for 10-15 minutes, allowing the soup to slightly thicken.
6. Step 6: Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer a more textured soup. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
7. Step 7: Stir in the heavy cream and allow the soup to heat through. Season with salt and pepper to taste.
8. Step 8: Serve the soup hot, garnished with fresh thyme leaves and accompanied by crusty bread or croutons if desired.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with milk or a plant-based alternative.
• Add a splash of white wine before the broth for extra depth of flavor.
• Try different mushroom varieties like shiitake or porcini for unique tastes and textures.
• If you prefer a thicker soup, simmer a bit longer or add an extra tablespoon of flour at step 4.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the butter with olive oil and replace the heavy cream with coconut milk or another plant-based cream alternative. The soup will still be creamy but with a different flavor profile.

How can I make the soup thicker?

You can add a bit more flour in step 4 or let the soup simmer longer to reduce and thicken. Another option is to blend more of the mushroom solids for a denser consistency.

Cream of Mushroom Soup Recipe

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★★★★★

4.9 from 72 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A rich and creamy homemade cream of mushroom soup that combines fresh mushrooms, aromatic onions and garlic, and a velvety blend of broth and cream. Perfect for a comforting appetizer or light meal, this recipe includes simple steps to cook mushrooms to perfection, thicken the soup naturally with flour, and finish with a smooth texture using an immersion blender. Garnish with thyme and serve with crusty bread for a delicious experience.

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Ingredients

Scale 1x2x3x

Mushrooms and Aromatics

• 1 pound fresh mushrooms (cremini, button, or a mix), cleaned and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced

Cooking Fats and Flour

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour

Liquids and Seasoning

• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste

Optional Garnish and Serving

• Fresh thyme leaves, for garnish (optional)
• Crusty bread or croutons, for serving (optional)

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Instructions

1. Heat and Sauté Onion: Heat a large pot over medium heat and add the butter and olive oil. Once the butter is melted, add the chopped onion and cook until it becomes translucent, about 3-5 minutes.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Cook Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Add Flour: Sprinkle the flour over the mushroom mixture, stirring well to coat the mushrooms evenly. Cook for 2-3 minutes to remove the raw flour taste.
5. Add Broth and Simmer: Slowly pour in the broth, stirring constantly, and bring the mixture to a gentle simmer. Cook for 10-15 minutes, allowing the soup to slightly thicken.
6. Blend Soup: Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer a more textured soup. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
7. Stir in Cream: Stir in the heavy cream and allow the soup to heat through. Season with salt and pepper to taste.
8. Serve: Serve the soup hot, garnished with fresh thyme leaves and accompanied by crusty bread or croutons if desired.

Notes

• For a richer flavor, use a mixture of cremini and button mushrooms.
• You can substitute heavy cream with half-and-half for a lighter version.
• Using an immersion blender allows easy blending right in the pot, but a regular blender can also be used.
• Adjust salt and pepper seasonings according to taste.
• For a vegan option, substitute butter with olive oil, use vegetable broth, and replace heavy cream with coconut cream or almond milk cream.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Cream of mushroom soup, mushroom soup recipe, creamy mushroom soup, homemade soup, easy mushroom soup