Here’s a classic, creamy cream of mushroom soup recipe — rich, comforting, and perfect as a starter, sauce base, or ingredient in casseroles.
🍄 Cream of Mushroom Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced (button, cremini, or mixed)
- 3 tablespoons all-purpose flour
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or milk
- Salt and black pepper, to taste
- Optional: 1 teaspoon thyme or parsley
Instructions
1️⃣ Sauté Vegetables
- In a large pot, heat butter and olive oil over medium heat.
- Add onion and garlic; sauté 2–3 minutes until softened.
- Add mushrooms and cook 5–7 minutes until browned and most liquid has evaporated.
2️⃣ Make Roux
- Sprinkle flour over mushrooms and stir to coat evenly.
- Cook 1–2 minutes to remove raw flour taste.
3️⃣ Add Broth
- Gradually pour in the broth while stirring constantly.
- Bring to a simmer, stirring to prevent lumps.
- Simmer 10–15 minutes, until soup thickens slightly.
4️⃣ Add Cream & Season
- Stir in cream (or milk) and heat gently (do not boil).
- Season with salt, pepper, and optional thyme or parsley.
5️⃣ Optional Blending
- For a smoother soup, use an immersion blender or regular blender to purée to your desired texture.
6️⃣ Serve
- Garnish with chopped parsley or sautéed mushroom slices.
- Serve hot with crusty bread or crackers.
Tips & Variations
- Dairy-free: Use coconut cream or oat milk instead of cream.
- Extra flavor: Add a splash of white wine while sautéing mushrooms.
- Thicker soup: Add more flour or reduce liquid slightly.
If you want, I can also give a super-easy one-pot version that cooks in 30 minutes and keeps the mushrooms chunky for texture. Do you want me to provide that version?
