Description
A rich and comforting homemade cream of mushroom soup, made with fresh mushrooms, garlic, and a silky cream base. So much better than canned, perfect as a starter or light meal.
Ingredients
Scale
- 500 g (1 lb) mushrooms, sliced (button, cremini, or mixed)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and mushrooms. Cook until mushrooms release liquid and turn golden brown, about 8–10 minutes.
- Sprinkle flour over mushrooms, stirring constantly, and cook for 2 minutes.
- Gradually add broth, whisking to avoid lumps. Bring to a gentle simmer and cook for 10 minutes.
- Stir in heavy cream and thyme, then season with salt and pepper. Simmer for 5 more minutes until creamy.
- Serve hot, garnished with fresh parsley and crusty bread on the side.
Notes
For a smooth texture, blend the soup with an immersion blender. For a dairy-free version, replace heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
Keywords: homemade cream of mushroom soup, creamy mushroom soup, comfort food, easy soup recipe