Homemade Cream of Mushroom Soup Recipe Step by Step
Introduction
Why This Recipe Works
Ingredients for Recipe
3 tbsp unsalted butter or olive oil: butter for rich flavor; olive oil for a lighter, dairy-free base.
2 small shallots (or 1 medium onion), finely chopped: gives a sweet, gentle aromatic foundation.
3 garlic cloves, minced: adds warmth; cook gently to avoid bitterness.
500 g / 1 lb mushrooms (cremini, button, or mixed), sliced: mixing varieties creates a deeper, earthy flavor.
2 sprigs fresh thyme: infuses subtle herbal notes.
2 tbsp all-purpose flour: lightly thickens the soup without heaviness.
4 cups warm vegetable or chicken stock: warm stock blends smoothly with the roux.
1 cup heavy cream or coconut cream: added off the heat for a silky finish.
Salt & black pepper to taste: season gradually and taste after blending.
1–2 tsp lemon juice or dry sherry (optional): brightens and balances richness at the end.
Extra sautéed mushroom slices for garnish: adds texture and restaurant-style presentation.
Step-by-Step Instructions
- Prepare ingredients: Clean mushrooms with a damp cloth (never soak); slice evenly.
- Sweat aromatics: In a heavy pot over medium heat, melt butter. Add shallots; cook until translucent (3–4 min). Add garlic and thyme; cook gently until fragrant.
- Brown part of the mushrooms: Add half the mushrooms; cook until deep golden, about 5 minutes. This intensifies flavor.
- Build the base: Sprinkle flour over vegetables; stir 1 minute to cook off the raw taste. Slowly whisk in warm stock to avoid lumps.
- Add remaining mushrooms & simmer: Stir in the rest of the mushrooms. Bring to a gentle simmer for 10 minutes until tender.
- Blend smooth: Remove thyme sprigs. Use an immersion blender to purée until velvety (or leave slightly chunky for rustic style).
- Finish with cream & seasoning: Stir in cream off the heat. Taste and adjust salt, pepper, and a splash of lemon or sherry.
- Serve hot: Ladle into bowls, garnish with extra sautéed mushrooms, a swirl of cream, and a crack of black pepper.
Chef’s Insight: Don’t let the garlic brown,it turns bitter and will shadow the soup’s earthy notes.
Pro Tips & Common Mistakes to Avoid
Always cook off the raw flour taste for at least 1 minute before adding stock.
Use a mix of mushrooms (cremini + shiitake) for a deeper, more complex flavor.
Add cream only after blending and off the heat to prevent curdling.
Overcrowding the pan when browning mushrooms,work in batches for true caramelization.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve with toasted sourdough or a crisp salad for a bistro-style meal. One bowl (300 ml) averages around 220 calories depending on cream used. Refrigerate leftovers up to 3 days in an airtight container. Reheat gently over low heat, adding a splash of stock if needed. Freeze up to 2 months; thaw overnight in the fridge and stir well before reheating.
Homemade Cream of Mushroom Soup Recipe Step by Step
This chef-tested cream of mushroom soup turns fresh mushrooms, gentle aromatics and a silky cream finish into a rich, comforting bowl ready in under an hour.
- 3 tbsp Unsalted butter or olive oil
- 2 small Shallots
- 3 minced Garlic cloves
- 500 g Mushrooms
- 2 sprigs Fresh thyme
- 2 tbsp All-purpose flour
- 4 cups Vegetable or chicken stock
- 1 cup Heavy cream
- to taste Salt & black pepper
- 1 tsp Lemon juice or dry sherry
- aor garnish Extra sautéed mushroom slices
Prepare ingredients: Clean mushrooms with a damp cloth (never soak); slice evenly.
Sweat aromatics: In a heavy pot over medium heat, melt butter. Add shallots; cook until translucent (3–4 min). Add garlic and thyme; cook gently until fragrant.
Brown part of the mushrooms: Add half the mushrooms; cook until deep golden, about 5 minutes. This intensifies flavor.
Build the base: Sprinkle flour over vegetables; stir 1 minute to cook off the raw taste. Slowly whisk in warm stock to avoid lumps.
Add remaining mushrooms & simmer: Stir in the rest of the mushrooms. Bring to a gentle simmer for 10 minutes until tender.
Blend smooth: Remove thyme sprigs. Use an immersion blender to purée until velvety (or leave slightly chunky for rustic style).
Finish with cream & seasoning: Stir in cream off the heat. Taste and adjust salt, pepper, and a splash of lemon or sherry.
Serve hot: Ladle into bowls, garnish with extra sautéed mushrooms, a swirl of cream, and a crack of black pepper.
- Mushroom Magic: Brown at least half your mushrooms first for a deep, restaurant-style umami base.
- Aromatics Control: Sweat shallots slowly and add garlic at the end to avoid bitterness.
- Roux Matters: Cook the flour just long enough to lose its raw edge; it thickens without tasting starchy.
- Cream Timing: Always add cream off the heat, after blending, to keep the soup silky and prevent curdling.
- Bright Finish: A splash of lemon juice or dry sherry just before serving lifts the richness and wakes up the flavors.
FAQs
This isn’t the canned cream of mushroom soup from childhood,it’s a restaurant-worthy bowl of earthy elegance you can make in under an hour. Try it once, and it will become your go-to comfort soup. If you loved this recipe, share it with fellow mushroom lovers or save it to your favorite recipe board for your next cozy evening.
