This creamy mushroom soup is warm and cozy, perfect for chilly days! With fresh mushrooms and a touch of garlic, it’s both easy to make and super tasty.
I love enjoying it with a slice of crusty bread. It feels like a warm hug in a bowl! You can also add some herbs on top for a fancy twist. Yum!
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms give a rich flavor, but you can also use button mushrooms or even shiitake for a bolder taste. If mushrooms aren’t available, canned mushrooms can be a quick substitute, although fresh ones are preferred for texture.
Butter: Unsalted butter is ideal for controlling the salt in your dish, but if you’re trying to reduce dairy, olive oil also works well to sauté the vegetables.
Heavy Cream: For a lighter version, half-and-half or whole milk can be used. If you’re looking for a dairy-free option, coconut milk adds creaminess but may give a coconut flavor.
Broth: Vegetable broth is perfect for keeping this soup vegetarian, while chicken broth adds a deeper flavor. Homemade broth is great if you have the time, but store-bought works just fine!
How Do You Get the Perfect Texture in Cream of Mushroom Soup?
The texture can make or break your soup! One key sign is how you handle the mushrooms. After sautéing them, they should be tender and full of moisture. Focus on blending them smoothly. Here’s a tip for perfect blending:
- Use an immersion blender for easy blending directly in the pot, or blend in batches if using a regular blender.
- Remember: let the soup cool a bit if using a regular blender to avoid a hot splatter mess!
- After blending, return it to the pot and stir in the cream for that luxurious finish.
Enjoy the richness and comfort of your homemade soup with the right balance of flavors and textures! Serve with some warm bread for a complete meal.
Delicious Cream of Mushroom Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) cremini or white mushrooms, sliced, plus a few extra slices for garnish
- 4 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
For Garnish:
- Fresh rosemary or thyme sprigs (optional)
- Pinch of crushed red pepper flakes (optional)
- Bread for serving
Time Needed:
This Cream of Mushroom Soup will take about 10 minutes for prep and around 30 minutes for cooking. In total, you’re looking at approximately 40 minutes from start to finish for a warm and creamy bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt 2 tablespoons of butter over medium heat. Once melted, add the sliced mushrooms, along with the chopped onion and minced garlic. Stir everything together and sauté until the mushrooms release their moisture and the onions become soft and translucent, which should take about 8-10 minutes. This is where the magic begins!
2. Make the Roux:
Next, add the remaining 2 tablespoons of butter and let it melt completely. Sprinkle the flour over the cooked mushroom mixture, stirring constantly until it forms a roux. Cook this for about 2 minutes; this step helps to eliminate the raw flour taste and gives the soup thickness.
3. Add the Broth:
Slowly pour in the broth while whisking to avoid any lumps. Add in the thyme and give it a gentle stir. Bring the mixture to a boil, then reduce the heat and allow it to simmer uncovered for about 15 minutes, until the soup thickens slightly.
4. Blend It Smooth:
If you like a smooth texture, use an immersion blender to puree the soup directly in the pot. If you don’t have one, carefully transfer the hot soup in batches to a regular blender and blend until smooth. Just be cautious not to fill the blender too much!
5. Add Cream and Season:
Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream. Heat it gently over low heat without bringing it to a boil. Season with salt and freshly ground black pepper to your taste.
6. Finish with Garnish:
In a small pan, sauté the reserved mushroom slices in a little butter until they are golden brown. This will add a nice touch to your soup. Finally, serve the soup hot, garnished with those sautéed mushrooms, fresh rosemary or thyme sprigs, and a sprinkle of crushed red pepper flakes, if desired. Don’t forget some crusty bread on the side!
Enjoy your rich and comforting homemade Cream of Mushroom Soup! It’s perfect for chilly days or any time you need a little warmth.
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white mushrooms are great choices, you can also use shiitake or portobello mushrooms for a deeper flavor. Mixing different types can create a unique and delicious soup!
How Can I Make This Soup Dairy-Free?
To make the soup dairy-free, substitute the heavy cream with coconut milk or a cashew cream. You can also use a dairy-free butter or olive oil instead of unsalted butter to keep it vegan-friendly!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove.
What’s the Best Way to Serve Cream of Mushroom Soup?
This soup is delicious on its own or served with crusty bread for dipping. You can also add a sprinkle of fresh herbs on top or a side salad for a complete meal!
