Ah, cream of mushroom soup 🍄—creamy, savory, and classic. It’s perfect as a soup on its own, or as a base for casseroles, pasta, and other comfort dishes. Here’s a simple homemade version that tastes way better than the canned stuff.
Cream of Mushroom Soup
Ingredients (Serves 4–6)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 12 oz mushrooms, sliced (white, cremini, or a mix)
- 3 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for lighter version)
- Salt & black pepper to taste
- Optional: ½ tsp thyme, parsley for garnish
Instructions
- Sauté aromatics
In a pot, heat butter and olive oil over medium heat.
Add onion and garlic; cook 2–3 minutes until soft. - Cook mushrooms
Add sliced mushrooms and cook until they release moisture and begin to brown (about 5–7 minutes). - Make roux
Sprinkle flour over the mushrooms and stir for 1–2 minutes. This thickens the soup. - Add broth
Gradually pour in broth while stirring to avoid lumps. Bring to a gentle simmer. - Add cream
Stir in heavy cream and simmer 5–10 minutes until soup thickens. Season with salt, pepper, and thyme. - Blend (optional)
For a smooth soup, use an immersion blender or regular blender to puree until creamy. Leave some mushroom pieces for texture if you like. - Serve
Garnish with parsley and enjoy warm.
Tips
- Use a mix of mushrooms for deeper flavor.
- Add a splash of white wine while cooking mushrooms for extra richness.
- Can be stored in the fridge for 3–4 days or frozen for longer storage.
If you want, I can also give you a super-easy 10-minute version that’s creamy without any roux, perfect for quick meals.
Do you want me to do that?
