Cream of Mushroom Soup

Introduction

Cream of Mushroom Soup is a classic comfort dish beloved for its rich, velvety texture and deep earthy flavor. Unlike the canned versions many of us grew up with, this homemade recipe highlights the natural umami of fresh mushrooms, balanced with aromatics, herbs, and a creamy base. It’s elegant enough to serve as a starter at a dinner party, yet cozy enough for a casual family meal on a cold evening.

The beauty of this soup lies in its simplicity—it transforms humble ingredients like mushrooms, onions, garlic, and broth into a luxurious, hearty dish that feels nourishing and indulgent at the same time.

Why I Love This Recipe

I love this Cream of Mushroom Soup because it strikes the perfect balance between rustic and refined. Each spoonful delivers earthy mushroom notes, silky creaminess, and a subtle aromatic depth from thyme and garlic. It’s also incredibly versatile—you can enjoy it as a stand-alone soup, pair it with crusty bread, or use it as a base for casseroles and sauces.

For me, this recipe feels like the best kind of kitchen magic: simple ingredients elevated into something truly memorable. Plus, it’s healthier and far more flavorful than anything that comes out of a can.

Why It’s a Must-Try Dish

This dish is a must-try because it’s a restaurant-worthy soup you can easily make at home. It’s comforting yet sophisticated, making it suitable for both weeknight dinners and holiday gatherings. The natural richness of the mushrooms, combined with cream, creates a dish that feels indulgent without being heavy.

It’s also highly adaptable—you can make it vegetarian, vegan, or even turn it into a lighter version without losing its essence. If you want to learn how to make soups from scratch, this is the perfect recipe to start with.

Recipe Details

• Course: Soup, Appetizer
• Cuisine: American / European-inspired
• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories per Serving: ~220 kcal

Ingredients

• 2 tablespoons unsalted butter (or olive oil)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound (450 g) cremini or button mushrooms, sliced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for lighter version)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Optional:

• ½ cup dry white wine (adds depth)
• Extra mushrooms, sautéed separately, for garnish

Cooking Directions (Overview)

1. Sauté aromatics and mushrooms until tender.
2. Add flour to form a roux, then stir in broth.
3. Simmer until slightly thickened.
4. Stir in cream and seasonings.
5. Blend for a silky texture (optional).
6. Garnish and serve warm.

Step-by-Step Preparation Method

1. Prepare the base:
   In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Stir in garlic and cook for 1 minute more.
2. Cook the mushrooms:
   Add sliced mushrooms and thyme to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are golden brown and most of their moisture has evaporated.
3. Make the roux:
   Sprinkle the flour over the mushrooms and stir well, cooking for 1–2 minutes to eliminate the raw flour taste.
4. Add liquid:
   Gradually pour in the broth (and wine if using), stirring constantly to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the soup to thicken slightly.
5. Blend (optional):
   For a smooth soup, use an immersion blender directly in the pot or transfer to a blender in batches. Blend until creamy and return to pot. For a rustic texture, blend only half and leave some chunks.
6. Finish with cream:
   Stir in heavy cream and adjust seasoning with salt and pepper. Simmer gently for 3–5 minutes (do not boil).
7. Serve:
   Ladle into bowls, garnish with fresh parsley and optional sautéed mushrooms. Serve hot.

How to Serve

• Serve with crusty bread, garlic bread, or a warm baguette for dipping.
• Pair with a fresh green salad for a light yet filling meal.
• Use small cups as an elegant starter for dinner parties.

Recipe Tips

• Mushroom mix: Use a variety (cremini, shiitake, oyster) for a deeper flavor.
• Cream alternatives: For a lighter option, use half-and-half or milk; for vegan, use coconut milk or cashew cream.
• Flavor boost: Deglaze with white wine or sherry for a gourmet touch.
• Thicker soup: Add a peeled potato while simmering, then blend.

Variations

1. Vegan Cream of Mushroom Soup: Use olive oil instead of butter, vegetable broth, and coconut cream or cashew cream.
2. Dairy-Free: Substitute almond milk or oat milk (unsweetened, plain).
3. Chunky Style: Skip blending for a rustic, chunky mushroom soup.
4. Cheesy Version: Stir in ½ cup grated Parmesan or Gruyère before serving.
5. Spicy Twist: Add a pinch of chili flakes or cayenne pepper.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop (avoid boiling to prevent curdling).

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender or regular blender (for creamy texture)
• Ladle and serving bowls

Conclusion

Cream of Mushroom Soup is a timeless classic that transforms simple ingredients into a cozy, flavorful, and elegant dish. It’s nourishing, adaptable, and deeply satisfying—perfect as a starter or a main course with bread and salad. Once you make it from scratch, you’ll never want to go back to canned versions again.

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Cream of Mushroom Soup

Author: admin Cuisine: American Courses: Soup & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Calories: 220 kcal per serving

Description

Cream of Mushroom Soup is a classic comfort dish beloved for its rich, velvety texture and deep earthy flavor. Unlike the canned versions many of us grew up with, this homemade recipe highlights the natural umami of fresh mushrooms, balanced with aromatics, herbs, and a creamy base.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons unsalted butter (or olive oil)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound (450 g)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for lighter version)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Optional:

• ½ cup dry white wine (adds depth)
• Extra mushrooms, sautéed separately, for garnish

Instructions

1. Prepare the base: In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Stir in garlic and cook for 1 minute more.
2. Cook the mushrooms: Add sliced mushrooms and thyme to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are golden brown and most of their moisture has evaporated.
3. Make the roux: Sprinkle the flour over the mushrooms and stir well, cooking for 1–2 minutes to eliminate the raw flour taste.
4. Add liquid: Gradually pour in the broth (and wine if using), stirring constantly to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the soup to thicken slightly.
5. Blend (optional): For a smooth soup, use an immersion blender directly in the pot or transfer to a blender in batches. Blend until creamy and return to pot. For a rustic texture, blend only half and leave some chunks.
6. Finish with cream: Stir in heavy cream and adjust seasoning with salt and pepper. Simmer gently for 3–5 minutes (do not boil).
7. Serve: Ladle into bowls, garnish with fresh parsley and optional sautéed mushrooms. Serve hot.

Keywords: Cream of Mushroom Soup