Cream of Mushroom Soup is a classic comfort dish known for its smooth, creamy texture and earthy flavors.

This comforting soup is ideal for chilly days, but it’s also perfect year-round for mushroom lovers. The base of the soup combines fresh mushrooms, onions, garlic, and herbs, enhanced by a silky cream finish that brings out the depth of mushroom flavor.

Perfect as an appetizer or main course, this versatile soup can be enjoyed with a side of crusty bread or even as a base for other recipes. With this simple homemade recipe, you’ll enjoy a satisfying, flavorful bowl that surpasses any store-bought alternative.

Ingredients: This recipe serves 4-6 people.

• 1 lb (450g) fresh mushrooms (such as cremini, button, or a mix)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 tablespoon all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: a few drops of truffle oil or a sprinkle of grated Parmesan for extra flavor

How to Make Cream of Mushroom Soup

Prepare the Mushrooms:

Start by cleaning the mushrooms with a damp cloth or paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture quickly, which can affect their texture.

Slice the mushrooms thinly. If using a variety of mushrooms, chop any larger ones to ensure they cook evenly.

Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter has melted, add the diced onion.

Sauté the onion for about 3-4 minutes, or until it begins to soften and turn translucent.

Add the minced garlic and thyme, stirring for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Cook the Mushrooms:

Add the sliced mushrooms to the pot. Stir well to coat them in the butter and olive oil.

Sauté the mushrooms for 8-10 minutes, or until they release their moisture and begin to brown. Stir occasionally to ensure even cooking. This step is essential to bring out the mushrooms’ full flavor.

Season the mushrooms with a pinch of salt and pepper while cooking.

Thicken the Soup Base:

Sprinkle the flour over the mushrooms, stirring to coat them evenly. The flour will help to thicken the soup.

Cook for another 1-2 minutes, stirring constantly, to remove the raw flour taste.

Add the Broth:

Gradually pour in the vegetable or chicken broth, stirring to combine it with the mushroom mixture. Scrape any browned bits from the bottom of the pot to incorporate all the flavors into the soup.

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 10-15 minutes. This allows the flavors to meld and the soup to thicken slightly.

Blend for a Creamy Texture:

Use an immersion blender to carefully blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup.

Alternatively, you can transfer the soup in batches to a blender, blending until smooth and returning it to the pot. Be cautious of the hot liquid, and ensure your blender’s lid is securely closed.

Add the Cream and Final Seasoning:

Stir in the heavy cream, and let the soup simmer for another 5 minutes to warm through. Avoid boiling the soup after adding the cream, as it can cause the cream to curdle.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serve and Garnish:

Ladle the soup into bowls, garnish with chopped parsley, and, if desired, add a drizzle of truffle oil or a sprinkle of grated Parmesan.

Serve hot with crusty bread or garlic toast for an extra comforting meal.

Chef’s Note:

Mushroom Selection: You can use a single type of mushroom, like cremini or button mushrooms, for a classic taste. For more depth, mix in varieties like shiitake, portobello, or oyster mushrooms, which add a rich, umami flavor.

Thickening Options: For a thicker soup, increase the flour by an extra half tablespoon. For a gluten-free version, you can use cornstarch or arrowroot powder as a thickening agent instead of flour.

Cream Alternatives: Heavy cream adds richness, but you can use half-and-half for a lighter version. For a dairy-free soup, substitute with coconut milk or cashew cream, which provides a similar creamy texture without dairy.

Additional Seasoning: A dash of nutmeg can enhance the soup’s earthy flavors. For an extra layer of depth, try adding a splash of sherry or white wine before adding the broth and let it cook down briefly.

Nutritional Information (per serving):

• Calories: ~250 kcal
• Protein: 6-8g
• Fat: 18-20g
• Carbohydrates: 12-15g
• Fiber: 2-3g
• Sodium: ~400 mg

Cream of Mushroom Soup offers a good source of dietary fiber, thanks to mushrooms, which are also rich in B vitamins, selenium, and antioxidants that support immune function and overall health. The broth and cream add essential fats and proteins, contributing to satiety and energy, making this soup a satisfying choice for any meal.

Enjoy this homemade Cream of Mushroom Soup, savoring each spoonful’s earthy richness and warmth. It’s the perfect way to indulge in a comforting classic with a depth of flavor you’ll love!

Thanks for visiting Soups Recipe