Description
This Cream of Mushroom Soup is rich, velvety, and full of earthy mushroom flavor. Perfect as a comforting starter, a base for casseroles, or served as a main with crusty bread.
Ingredients
Scale
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced (button, cremini, or mixed)
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1/2 tsp dried thyme
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Optional garnish: chopped parsley or a drizzle of cream
Instructions
Instructions
- In a large pot, heat butter and olive oil over medium heat. Sauté onion until translucent, about 4–5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook until they release liquid and soften, about 6–8 minutes.
- Sprinkle flour over the mushrooms and stir 1–2 minutes to create a roux.
- Slowly pour in broth while whisking to avoid lumps. Add thyme, salt, and pepper.
- Bring to a simmer and cook 10–15 minutes until slightly thickened.
- Blend with an immersion blender until smooth, or leave some mushroom pieces for texture.
- Stir in cream, heat through, and adjust seasoning.
- Serve hot, garnished with parsley or a cream drizzle if desired.
Notes
Use a mix of mushrooms (cremini, shiitake, or button) for deeper flavor. To make dairy-free, substitute cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American/European
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: cream of mushroom soup, mushroom soup, creamy soup, vegetarian soup