Cream of Mushroom Soup
Cream of mushroom soup made simple, rich, creamy, and packed with deep mushroom flavor. An easy, homemade recipe perfect for cozy meals or casseroles.
Ingredients
Main Ingredients:
- 1 lb fresh mushrooms sliced (cremini, white button, or a mix)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- Use 1 teaspoon of dried thyme or double the amount if using fresh.
- ¼ cup all-purpose flour
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 cup heavy cream
- Salt and pepper to taste
Optional Add-ins:
- ¼ cup dry white wine – adds brightness and depth
- Pinch of nutmeg – enhances the creaminess
- 1 tablespoon soy sauce – deepens umami optional but effective
- Fresh parsley – for garnish
- ½ cup chopped cremini mushrooms – reserved for texture added at the end
Ingredient Notes:
- Mushrooms: Cremini mushrooms bring a deeper earthier flavor than white mushrooms, but both work well. You can even mix in shiitake or portobello for variety.
- Heavy Cream: Use heavy cream for richness or swap with half-and-half or coconut cream for a lighter or dairy-free option.
- Broth: Chicken broth provides a warm base but vegetable broth works great for a meatless version.
Instructions
Step 1: Sauté the Mushrooms
- Warm the butter and olive oil together in a soup pot over medium-high heat.
- Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and start to brown.
- For extra depth, avoid overcrowding the pot—cook in two batches if needed.
Step 2: Add Aromatics
- Stir in the chopped onion and cook for 4–5 minutes until softened.
- Add the garlic and thyme, then cook for 1 more minute until fragrant.
Step 3: Build the Base
- Dust the mushroom mixture with flour and stir thoroughly to combine.
- Cook for 1–2 minutes to remove the raw flour taste. This helps thicken the soup naturally.
Step 4: Deglaze and Simmer
- If using, pour in the white wine and stir to deglaze the bottom of the pot. Let it simmer for 1–2 minutes.
- Gradually whisk in the chicken broth, scraping up any browned bits from the pot.
- Bring to a gentle boil, then reduce to a simmer for 10–15 minutes, stirring occasionally.
Step 5: Blend the Soup
- Remove the pot from heat.
- Blend the soup with an immersion blender until it reaches a smooth consistency. For a chunkier texture, blend just half the soup and leave some mushroom pieces intact.
- Alternatively, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
Step 6: Add Cream and Season
- Stir in the heavy cream and return the pot to low heat.
- Add salt and pepper to taste, along with optional nutmeg or soy sauce if using.
- Simmer the soup for another 5 minutes to warm through and meld flavors.
Step 7: Serve
- Ladle the soup into bowls and garnish with fresh parsley or reserved sautéed mushrooms if desired.
- Serve hot with crusty bread, a grilled cheese sandwich, or a light salad.
Notes
Nutrition Information
-
- Calories: 290
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 580mg
- Carbohydrates: 17g
- Fiber: 2g
- Sugars: 4g
- Protein: 6g