Best Cream of Mushroom Soup Recipe
A velvety, aromatic bowl of Cream of Mushroom Soup is the ultimate comfort food that never goes out of style. This recipe transforms humble mushrooms into a luxurious, restaurant-quality soup that’s rich, earthy, and deeply satisfying. Perfect for cozy nights or elegant dinners, this dish highlights the natural umami of mushrooms while maintaining a smooth, creamy texture that feels indulgent yet balanced.
Ingredients List
- 500 g fresh mushrooms (cremini, button, or a mix) sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- ½ cup milk (optional for lighter consistency)
- Salt to taste
- Freshly ground black pepper to taste
- ½ tsp dried thyme or 1 tsp fresh thyme leaves
- 1 tbsp chopped parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
Clean and slice the mushrooms evenly. Avoid soaking them in water as they absorb moisture quickly. Instead, wipe them with a damp paper towel to preserve their earthy flavor.
Step 2: Sauté the Base
Heat butter and olive oil in a heavy-bottomed pot over medium heat. Add the onions and sauté until translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
Step 3: Cook the Mushrooms
Add the sliced mushrooms and cook for 8 to 10 minutes until they release their moisture and start to brown. This step builds the depth of flavor that defines a great mushroom soup.
Step 4: Create the Roux
Sprinkle in the flour and stir constantly for about 2 minutes. This forms the roux that thickens the soup while giving it a silky texture.
Step 5: Add Liquids
Gradually pour in the broth while stirring to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat and cook for 10 to 12 minutes until the soup slightly thickens.
Step 6: Blend and Finish
Use an immersion blender to puree the soup until smooth. Return it to low heat, stir in the cream and milk, and season with salt, pepper, and thyme. Simmer for 5 more minutes to meld the flavors.
Step 7: Serve
Ladle the soup into bowls, garnish with chopped parsley, and serve warm with crusty bread or a drizzle of truffle oil for a gourmet touch.
Cook Time
- Preparation: 10 minutes
- Cooking: 30 minutes
- Total: 40 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
- Calories: 240 kcal
- Protein: 6 g
- Carbohydrates: 12 g
- Fat: 18 g
- Fiber: 2 g
- Sodium: 560 mg
Storage Instructions
Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Reheat gently on the stovetop over low heat, stirring occasionally to restore its creamy consistency.
Suggestions
- Add a splash of dry white wine during cooking for extra depth.
- For a vegan version, substitute cream with coconut milk and butter with olive oil.
- Serve with garlic croutons or a sprinkle of Parmesan for texture contrast.
- Pair with a crisp green salad or a warm baguette to complete the meal.
Seasonal Relevance
Cream of Mushroom Soup is especially comforting during autumn and winter when the weather turns cool and hearty soups become irresistible. However, it also works beautifully in spring when fresh mushrooms are in abundance, making it a versatile year-round favorite.
Conclusion
This Best Cream of Mushroom Soup Recipe offers a perfect balance of flavor and texture, showcasing the rich umami essence of mushrooms in a smooth, creamy base. With simple ingredients and a few professional techniques, you can create a dish that rivals fine dining quality while maintaining the warmth and soul of homemade comfort food.
Best Cream of Mushroom Soup Recipe
4
servings10
minutes30
minutes960
kcal40
minutesA rich and creamy mushroom soup that combines fresh mushrooms, herbs, and cream to create a warm, velvety comfort dish. Perfect for cozy dinners or elegant gatherings, this recipe captures deep earthy flavors and smooth textures that make every spoonful irresistible.
Ingredients
500 g fresh mushrooms (cremini, button, or a mix) sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion finely chopped
3 cloves garlic minced
3 tbsp all-purpose flour
4 cups vegetable or chicken broth
1 cup heavy cream
½ cup milk (optional)
Salt to taste
Freshly ground black pepper to taste
½ tsp dried thyme or 1 tsp fresh thyme leaves
1 tbsp chopped parsley for garnish
Directions
- Clean and slice the mushrooms, wiping them with a damp paper towel.
- In a pot, heat butter and olive oil. Sauté the onion until soft, then add garlic.
- Add mushrooms and cook until browned and most of the moisture evaporates.
- Stir in flour and cook for about 2 minutes to form a roux.
- Gradually add broth while stirring to avoid lumps. Simmer for 10–12 minutes.
- Blend the soup until smooth, then add cream, milk, salt, pepper, and thyme.
- Simmer for 5 minutes, garnish with parsley, and serve warm.
Recipe Video
Notes
- For extra flavor, add a splash of white wine while cooking.
- To make it vegan, use olive oil and coconut milk instead of butter and cream.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
FAQs
Q1: Can I use canned mushrooms instead of fresh ones?
Fresh mushrooms are always preferred for flavor and texture, but in a pinch, you can use canned mushrooms. Just drain them well and sauté briefly before adding to the soup.
Q2: How can I make the soup thicker without using flour?
You can blend a portion of the cooked mushrooms and vegetables to naturally thicken the soup or use a small amount of cornstarch slurry instead.
Q3: Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Prepare it a day in advance, refrigerate overnight, and reheat slowly on the stove while stirring to maintain its creamy consistency.
