🍄 Cream of Mushroom Soup (Rich & Comforting)
A smooth, creamy soup with earthy mushroom flavor—perfect as a starter or main with bread.
Ingredients (4 servings)
- 2 cups mushrooms, sliced (button, cremini, or a mix)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- Salt & pepper to taste
- Optional: fresh thyme or parsley for garnish
Instructions
- Cook vegetables:
- In a pot, melt butter over medium heat.
- Sauté onions until soft, then add garlic and mushrooms. Cook 5–7 minutes until mushrooms release moisture and soften.
- Make roux:
- Sprinkle flour over the mushroom mixture and stir for 1–2 minutes to cook out the raw taste.
- Add broth:
- Gradually pour in broth while stirring to prevent lumps. Bring to a simmer and cook 5–10 minutes until slightly thickened.
- Add cream:
- Stir in heavy cream, season with salt and pepper, and simmer 2–3 more minutes.
- Blend (optional):
- For a smooth soup, blend with an immersion blender until creamy. Leave some mushroom pieces for texture if desired.
- Serve:
- Garnish with fresh thyme or parsley and serve warm with bread.
Tips
- For extra flavor, sauté mushrooms in a little olive oil before adding butter.
- Can use half-and-half or milk instead of cream for a lighter version.
- Add a splash of white wine while cooking mushrooms for depth.
I can also give a quick stovetop version that takes under 20 minutes if you want a fast, creamy mushroom soup.
