This warm and creamy mushroom soup is a cozy delight! Made with fresh mushrooms and just a hint of garlic, it’s perfect for chilly days.
I love how easy it is—just chop, cook, and blend! Pair it with some crusty bread, and you’ve got a tasty meal in no time. Who doesn’t love a warm hug in a bowl? 😊
Key Ingredients & Substitutions
Mushrooms: Fresh mushrooms bring a great flavor. I love using cremini because they have a deeper taste compared to white button mushrooms. If you can’t find fresh ones, you can use canned mushrooms or even dried mushrooms, just rehydrate them first!
Butter: Unsalted butter is best for controlling the salt in your dish. If dairy is an issue, try using olive oil or vegan buttery spread instead. You’ll still get a delicious rich flavor.
Onion: A medium onion adds sweetness. If you’re avoiding onions, you could use shallots or leeks for a milder taste. Green onions can also work if you prefer something lighter.
Heavy Cream: This gives the soup its creamy texture. For a lighter option, you can substitute half-and-half or even coconut milk for a dairy-free choice. Just note, the taste will change a bit!
How Do You Get the Best Flavor from Mushrooms?
The key step is cooking the mushrooms until they’re nicely browned. This releases their moisture and enhances their flavor. Here’s how to nail it:
- Use medium heat and let the mushrooms sit for a bit before stirring. This helps them brown instead of steaming.
- Cook until the moisture evaporates—about 8-10 minutes for sliced mushrooms.
- Always season at different stages. Adding a pinch of salt while cooking can help draw out their natural flavors.
If you follow these tips, your soup will have an incredible, rich mushroom flavor that everyone will love!
How to Make Cream of Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh mushrooms (e.g., cremini or white button), sliced
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240ml) heavy cream
- Salt and freshly ground black pepper, to taste
- 1/4 tsp dried thyme (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious cream of mushroom soup will take you about 30 minutes to prepare and cook. It’s a quick and straightforward recipe that yields a cozy meal for any time of the year!
Step-by-Step Instructions:
1. Sautéing the Mushrooms:
In a large pot or saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, add the sliced mushrooms. Cook them while stirring occasionally, until they’re browned and their moisture has evaporated, which should take about 8-10 minutes. When they’re nicely cooked, remove half of the mushrooms and set them aside for garnish later.
2. Cooking the Aromatics:
Add the remaining 2 tablespoons of butter to the pot. Next, toss in the finely chopped onion and cook until it’s soft and translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another 1 minute until it becomes fragrant. This is where the kitchen starts to smell wonderful!
3. Adding the Flour:
Now, sprinkle the flour over the mushroom and onion mixture. Stir it all together well. You want to cook the flour for about 2-3 minutes, continuously stirring to remove any raw flour taste. This will help develop a nice thickness when we add the broth.
4. Making the Soup Base:
Slowly whisk in the broth, making sure to stir well to avoid any lumps. If you’re using thyme, now is the time to add it. Bring this mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld beautifully, creating a rich soup.
5. Blending the Soup:
Using an immersion blender, puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, then return it to the pot.
6. Finishing Touches:
Now, stir in the heavy cream and warm the soup over low heat for a few minutes until it’s heated through. Be sure to taste it and adjust the seasoning with salt and freshly ground black pepper as needed.
7. Serving the Soup:
To serve, ladle the soup into bowls and garnish with the sautéed mushrooms you set aside earlier, and sprinkle with freshly chopped parsley for a pop of color. Enjoy this rich and comforting cream of mushroom soup with warm crusty bread!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini or white button mushrooms work great, you can mix in shiitake, portobello, or even some wild mushrooms for a more complex flavor. Just be sure to adjust cooking times if you’re using mushrooms that take longer to cook.
Can I Make This Soup Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free cream alternative. For the butter, you can use olive oil or a plant-based butter. The flavor will be slightly different, but still delicious!
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it thickens too much.
Can This Soup Be Frozen?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It should last for about 2-3 months. Thaw overnight in the fridge and reheat gently on the stove when you’re ready to enjoy it again!
