Here’s a classic, creamy homemade Cream of Mushroom Soup—rich, comforting, and much better than canned 🍄🥣
Cream of Mushroom Soup
Serves: 4 | Prep: 10 min | Cook: 25 min
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 12 oz (340 g) mushrooms, sliced (white, cremini, or a mix)
- 2 tbsp all-purpose flour
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt & black pepper, to taste
- Optional: parsley or chives for garnish
Instructions
- Sauté aromatics:
- In a large pot, heat butter + olive oil over medium heat.
- Add onion and cook until translucent, 3–4 min.
- Add garlic and cook 30 seconds until fragrant.
- Cook mushrooms:
- Add sliced mushrooms and thyme.
- Cook until mushrooms release liquid and it mostly evaporates, 6–8 min.
- Make roux:
- Sprinkle flour over mushrooms and stir well.
- Cook 1–2 min to remove raw flour taste.
- Add broth:
- Slowly whisk in broth, scraping the bottom.
- Bring to a simmer and cook 8–10 min until slightly thickened.
- Add cream:
- Stir in cream, season with salt and pepper.
- Simmer 5 more min. Do not boil.
- Blend (optional):
- For smooth soup, use an immersion blender or regular blender.
- For chunkier soup, leave as-is.
- Serve:
- Garnish with parsley or chives.
- Pair with crusty bread or over rice for a comforting meal.
Tips & Variations
- Earthier flavor: Add a splash of soy sauce or a teaspoon of Worcestershire sauce.
- Vegan option: Use olive oil instead of butter and coconut or oat cream instead of dairy.
- Extra depth: Sauté mushrooms with a teaspoon of balsamic vinegar or sherry.
I can also give you a super quick 15-minute version that tastes just like restaurant cream of mushroom soup—no long simmering required. Do you want me to do that?
