Here’s a classic Cream of Mushroom Soup recipe—rich, silky, and full of earthy mushroom flavor. Perfect as a starter, a sauce base, or for casseroles.
Cream of Mushroom Soup
Ingredients (4–6 servings)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 lb (450 g) mushrooms, sliced (button, cremini, or a mix)
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme or parsley (optional)
- Optional garnish: chopped fresh parsley or chives
Instructions
- Sauté vegetables
In a large pot, melt butter with olive oil over medium heat.
Add onion and garlic; sauté 3–4 minutes until softened. - Cook mushrooms
Add sliced mushrooms and cook 7–10 minutes until they release moisture and start to brown. - Make a roux
Sprinkle flour over mushrooms and stir 1–2 minutes to cook out raw flour taste. - Add broth
Slowly pour in the broth while stirring, ensuring no lumps form. Bring to a simmer. - Blend (optional)
For a smooth soup, use an immersion blender to purée until creamy, leaving some mushroom chunks if desired. - Add cream & season
Stir in heavy cream, thyme, salt, and pepper. Heat gently until warmed through. - Serve
Garnish with fresh herbs. Serve as a starter, or use as a sauce for casseroles or beef dishes.
Tips
- For a deeper flavor, sauté mushrooms until golden brown and slightly caramelized.
- Substitute part of the cream with sour cream for tanginess.
- Add a splash of white wine while cooking mushrooms for extra richness.
If you want, I can also give a slow-cooker version of cream of mushroom soup, which develops even richer flavor and is super hands-off.
Do you want me to do that?
