Here’s a simple, classic Cream of Mushroom Soup recipe—rich, earthy, and velvety. Let me know if you want a dairy-free, gluten-free, or “from canned soup” version.
🍄 Cream of Mushroom Soup (from scratch)
Serves: 4
Time: 30–35 minutes
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil (optional, helps prevent butter from burning)
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1 lb (450 g) mushrooms, sliced (cremini/white/button; add some shiitake for deeper flavor)
- 2 tbsp all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and black pepper to taste
- Optional: a splash of white wine, 1 tbsp soy sauce, or a pinch of nutmeg
Instructions
- Sauté the aromatics
Heat butter (and oil if using) in a pot over medium heat. Add onions and cook 4–5 minutes until soft. Add garlic and cook 1 minute more. - Cook the mushrooms
Add mushrooms, a pinch of salt, and cook 6–8 minutes until browned and they release their moisture. - Make the roux
Sprinkle in the flour. Stir for about 1 minute to cook it off. - Add liquids
Pour in the broth while stirring. Add thyme. Bring to a simmer and cook 10 minutes. - Blend (optional)
For a smooth soup: blend all or part of it.
For a chunkier texture: leave as is. - Finish with cream
Lower heat and stir in the heavy cream. Simmer gently 2–3 minutes. Do not boil. - Taste and adjust
Season with salt, pepper, and optional flavor boosters (soy sauce, nutmeg, wine).
Serving ideas
- Top with sautéed mushroom slices
- Swirl with extra cream
- Serve with crusty bread or over chicken/pork dishes
Want me to convert it to vegan, keto, gluten-free, low-sodium, or budget-friendly?
