Description
This homemade cream of mushroom soup is silky, flavorful, and far better than canned versions. Perfect on its own or as a base for casseroles and sauces.
Ingredients
Scale
- 500 g (1 lb) mushrooms, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup whole milk
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and mushrooms, cooking until mushrooms are tender and golden, about 8 minutes.
- Sprinkle in flour and stir until mushrooms are well-coated.
- Gradually whisk in the broth and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Lower the heat and stir in heavy cream and milk. Simmer gently for 5 more minutes until thickened.
- Season with thyme, salt, and pepper. Garnish with parsley and serve warm.
Notes
For a smoother soup, blend it with an immersion blender before adding the cream. Use this base in casseroles or pasta dishes instead of canned cream of mushroom.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: cream of mushroom soup, homemade soup, comfort food