Cream of Mushroom Soup 🍄🥣 — a rich, savory, and comforting soup that highlights the earthy flavor of mushrooms. It can be made from scratch or used as a base for casseroles.
Ingredients (Serves 4–6)
- 1 lb (450 g) fresh mushrooms, sliced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or milk
- Salt & pepper to taste
- Optional: fresh thyme or parsley for garnish
Instructions
- Sauté Vegetables:
- Melt butter in a large pot over medium heat.
- Add onions and garlic; cook until soft (~3 minutes).
- Add mushrooms and cook until they release their moisture and begin to brown (~5–7 minutes).
- Make Roux:
- Sprinkle flour over mushroom mixture and stir well.
- Cook 1–2 minutes to remove raw flour taste.
- Add Broth:
- Gradually pour in the broth while stirring to prevent lumps.
- Bring to a gentle simmer and cook 5–10 minutes until slightly thickened.
- Add Cream:
- Stir in cream (or milk) and heat through.
- Adjust seasoning with salt and pepper.
- Optional Blending:
- For smooth soup, use an immersion blender or regular blender.
- For a chunkier soup, leave as is.
- Serve:
- Garnish with fresh thyme or parsley. Serve hot with bread or crackers.
Tips
- Use a mix of mushrooms (cremini, button, shiitake) for depth of flavor.
- For extra richness, sauté mushrooms in a bit of bacon fat or olive oil along with butter.
- Leftover soup can be used in casseroles, like green bean casserole or chicken divan.
I can also give a super creamy, restaurant-style version that’s thick without using flour if you want a more decadent texture.
Do you want me to do that?
