Description
This delicious homemade Cream of Mushroom Soup is rich, creamy, and full of savory mushroom flavor. Made with fresh mushrooms, sautéed onions and garlic, and finished with a smooth blend of cream and thyme, it’s the perfect comforting starter or main for chilly days. Easy to prepare on the stovetop, this soup delivers restaurant-quality taste in just 35 minutes.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, sliced (cremini, button, or a mix)
Thickener and Liquids
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
Seasoning and Garnish
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Melt Butter and Oil: Melt the butter together with the olive oil in a large pot over medium heat, creating the flavorful base for the soup.
- Sauté Onion: Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent, releasing its sweetness.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant, being careful not to burn it.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown, developing a deep savory flavor.
- Create Roux: Sprinkle the flour over the mushroom mixture and stir constantly for 1 to 2 minutes to cook the flour and form a roux that will thicken the soup.
- Add Broth: Slowly whisk in the vegetable or chicken broth, making sure to whisk well to avoid lumps and form a smooth soup base.
- Simmer Soup: Bring the soup to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally until the soup slightly thickens and the flavors meld together.
- Add Cream and Thyme: Stir in the heavy cream and fresh thyme leaves, then season with salt and black pepper to your taste for balanced flavor.
- Heat Through: Let the soup heat through for 2 to 3 minutes, carefully avoiding boiling after adding the cream to prevent curdling.
- Serve with Parsley: Serve the soup hot, garnished with freshly chopped parsley for a bright, fresh touch.
Notes
- You can substitute half-and-half for heavy cream for a lighter soup.
- Use a mix of wild mushrooms for a deeper, earthier flavor.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
- Do not boil the soup after adding the cream to avoid curdling.
