Here’s a classic Cream of Mushroom Soup recipe — rich, creamy, and full of earthy mushroom flavor.
🍄 Cream of Mushroom Soup
Ingredients (Serves 4–6)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 lb (450 g) fresh mushrooms, sliced (button, cremini, or a mix)
- 3 tbsp all-purpose flour
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Optional garnish: chopped parsley or extra sautéed mushrooms
Instructions
1️⃣ Sauté Vegetables
- Heat butter and olive oil in a large pot over medium heat.
- Add onions and sauté 2–3 minutes until translucent.
- Add garlic and cook 30 seconds until fragrant.
- Add mushrooms and cook 5–7 minutes until they release their moisture and begin to brown.
2️⃣ Make the Roux
- Sprinkle flour over the mushroom mixture.
- Stir continuously for 1–2 minutes to cook the flour and prevent lumps.
3️⃣ Add Broth and Simmer
- Gradually pour in the chicken or vegetable broth, stirring constantly.
- Bring to a gentle boil, then reduce heat and simmer 10–15 minutes.
- Add thyme and season with salt and pepper.
4️⃣ Blend (Optional)
- For a smoother soup, use an immersion blender or regular blender to puree partially or fully.
- Leave some mushroom pieces for texture if desired.
5️⃣ Add Cream
- Stir in heavy cream or half-and-half.
- Heat gently for 2–3 minutes; do not boil once cream is added.
6️⃣ Serve
- Ladle soup into bowls.
- Garnish with chopped parsley or a few sautéed mushroom slices.
- Serve with crusty bread or a side salad.
✨ Tips
- Extra flavor: Add a splash of white wine when sautéing mushrooms.
- Lighter version: Use milk or a mix of milk and broth instead of heavy cream.
- Make ahead: Soup stores well in the fridge for 2–3 days or freezes for up to 3 months.
If you want, I can also give a quick 20-minute skillet version that uses fewer steps but still gives a creamy, restaurant-style mushroom soup.
Do you want me to do that?
