Ah, Cream of Mushroom Soup—rich, velvety, and comforting. Perfect as a starter or for using in recipes like casseroles. Here’s a full, homemade version:
Ingredients (Serves 4–6)
- 450 g (1 lb) mushrooms, sliced (white button or cremini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups (1 L) chicken or vegetable broth
- 1 cup (240 ml) milk or cream
- Salt and pepper to taste
- Optional: ½ tsp thyme or parsley for flavor
Instructions
- Sauté mushrooms:
- Melt butter in a large pot over medium heat.
- Add onions and garlic; cook 2–3 minutes until fragrant.
- Add mushrooms and cook 5–7 minutes until they release their moisture and begin to brown.
- Make the roux:
- Sprinkle flour over the mushrooms and stir well to coat.
- Cook 1–2 minutes to remove the raw flour taste.
- Add liquids:
- Gradually pour in broth, stirring constantly to avoid lumps.
- Bring to a simmer and cook 5–7 minutes until slightly thickened.
- Add milk/cream:
- Stir in milk or cream. Heat gently (do not boil).
- Season with salt, pepper, and optional herbs.
- Blend (optional):
- For a smoother soup, use an immersion blender or regular blender to puree partially or completely.
- Serve:
- Garnish with fresh parsley or a drizzle of cream. Serve warm with crusty bread.
✅ Tips for the best cream of mushroom soup:
- Use a mix of mushrooms (button + cremini + shiitake) for deeper flavor.
- Don’t overcook the cream—boiling can curdle it.
- For a dairy-free version, use coconut or oat milk.
- Leftovers store well in the fridge for 2–3 days and taste even better the next day.
If you want, I can also give a quick 20-minute version that’s super creamy without roux, perfect for weeknights.
Do you want me to give that version?
