Here’s a classic Cream of Mushroom Soup recipe—rich, creamy, and perfect as a starter or for cooking with casseroles 🍄🥣
Ingredients (serves 4)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 12 oz (340 g) fresh mushrooms, sliced (button or cremini)
- 2 tbsp all-purpose flour
- 3 cups (720 ml) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt & black pepper, to taste
- Optional: 1–2 tsp soy sauce for umami
Instructions
- Cook the vegetables
- Heat butter and olive oil in a large pot over medium heat.
- Sauté onions and garlic until soft (3–4 minutes).
- Add mushrooms and cook until they release their liquid and start to brown (5–7 minutes).
- Make the roux
- Sprinkle flour over the mushrooms and stir well for 1–2 minutes to cook out the raw flour taste.
- Add broth
- Slowly pour in the broth while stirring to avoid lumps.
- Bring to a simmer and cook for 5–7 minutes until slightly thickened.
- Blend (optional)
- For a smooth soup, use an immersion blender or transfer to a blender in batches.
- Add cream & season
- Stir in cream and thyme.
- Taste and season with salt, pepper, and optional soy sauce.
- Heat gently until warm—do not boil after adding cream.
- Serve
- Garnish with fresh parsley or sautéed mushroom slices.
Tips
- Thicker soup: Use less broth or simmer longer to reduce.
- Dairy-free: Substitute cream with coconut milk or cashew cream.
- Extra flavor: Add a splash of sherry, white wine, or truffle oil at the end.
If you want, I can also give a super quick canned-style version that tastes just like the store-bought cream of mushroom soup but is all homemade.
Do you want me to do that?
