Cream Of Mushroom Soup

Cream of Mushroom Soup is the epitome of cozy, classic comfort food. This velvety soup features tender, earthy mushrooms cooked to perfection in a creamy, flavorful broth that is both indulgent and satisfying. A staple in many kitchens, cream of mushroom soup is versatile enough to be enjoyed on its own, as a starter, or as a base for casseroles and sauces.

Homemade cream of mushroom soup elevates this dish to a whole new level, offering a depth of flavor and richness that canned versions simply can’t match. Made with fresh mushrooms, aromatic garlic, and herbs, this recipe is both wholesome and elegant. Whether served with crusty bread, a green salad, or as part of a larger meal, this soup is guaranteed to delight.

Why You’ll Love This Recipe

• Rich and Creamy: A luxurious texture that feels indulgent yet comforting.
• Flavorful and Aromatic: Fresh mushrooms, garlic, and herbs create a depth of flavor that’s irresistible.
• Versatile: Serve it as a main course, a side dish, or a base for casseroles and sauces.
• Easy to Make: Simple ingredients and straightforward steps make this soup accessible for any home cook.
• Customizable: Adjust the flavors and ingredients to suit your preferences.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Serving Size: 1 1/2 cups

Nutritional Information (per serving)

• Calories: 250
• Carbohydrates: 15g
• Protein: 6g
• Fat: 18g
• Fiber: 2g
• Sugar: 3g

Ingredients

For the Soup:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb fresh mushrooms, sliced (cremini, button, or a mix)
• 2 tbsp all-purpose flour (or gluten-free flour for a GF option)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup whole milk
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1 bay leaf
• Salt and black pepper to taste

Optional Add-Ins and Toppings:

• 1/4 cup dry white wine (for depth of flavor)
• 1/4 cup grated Parmesan cheese
• Chopped parsley or chives for garnish
• Croutons or crispy fried onions for texture

Step-by-Step Instructions

Step 1: Prepare the Mushrooms

Clean the mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them under water, as they can absorb moisture and become soggy. Slice them evenly for uniform cooking.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and sauté for another 30 seconds, stirring frequently to prevent burning.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the pot and stir to coat them in the butter and oil mixture. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. Season with salt, pepper, and thyme.

Step 4: Create the Roux

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the broth while stirring continuously to prevent lumps. Add the bay leaf and bring the mixture to a gentle simmer.

Step 5: Blend the Soup

Using an immersion blender, puree the soup until smooth and creamy. For a chunkier texture, blend only half the soup, leaving some mushroom pieces intact. If using a countertop blender, blend the soup in batches, then return it to the pot.

Step 6: Add the Cream and Milk

Stir in the heavy cream and milk, mixing well. Taste and adjust the seasoning with more salt and pepper if needed. If using white wine or Parmesan cheese, add them at this stage for extra flavor. Simmer for 5 minutes, stirring occasionally.

Step 7: Serve and Garnish

Remove the bay leaf and ladle the soup into bowls. Garnish with chopped parsley or chives, and add croutons or crispy fried onions for added texture. Serve hot with your favorite bread or a simple green salad.

Ingredient Background

Mushrooms:

Cremini, button, or a mix of mushrooms work well for this recipe. Cremini mushrooms provide a deeper, earthier flavor, while button mushrooms are milder and more neutral. For an elevated version, try adding shiitake or wild mushrooms.

Heavy Cream:

Heavy cream gives the soup its velvety, rich texture. For a lighter option, substitute with half-and-half, unsweetened almond milk, or coconut milk.

Thyme:

Thyme adds a subtle herbal note that enhances the earthy flavor of the mushrooms. Fresh thyme is ideal, but dried thyme works well too.

Flour:

Flour acts as a thickening agent for the soup. If you’re gluten-free, replace it with cornstarch or a gluten-free flour blend.

Technique Tips

1. Sauté Until Golden: Properly browning the mushrooms enhances their flavor and adds depth to the soup. Take your time during this step for the best results.
2. Add Broth Gradually: When adding the broth to the roux, pour slowly and whisk constantly to prevent lumps.
3. Blend Carefully: If using a countertop blender, blend the soup in small batches and leave the lid slightly ajar to release steam, preventing pressure buildup.
4. Season in Layers: Season the soup at different stages—while sautéing the mushrooms, after blending, and before serving—to build a well-rounded flavor profile.

Alternative Presentation Ideas

1. Bread Bowl: Serve the soup in hollowed-out bread bowls for a rustic, hearty presentation.
2. Appetizer Shot Glasses: Offer the soup in small glasses or cups as an elegant appetizer for dinner parties.
3. Gourmet Garnishes: Top the soup with truffle oil, grated Parmesan, or sautéed mushroom slices for a sophisticated touch.

Additional Tips for Success

• Don’t Rush the Mushrooms: Allow the mushrooms to cook slowly until they’re deeply browned for maximum flavor.
• Adjust Thickness: If the soup is too thick, thin it out with more broth or milk until you reach your desired consistency.
• Use Fresh Ingredients: Whenever possible, use fresh garlic, onions, and herbs for the best flavor.

Recipe Variations

1. Vegan Cream of Mushroom Soup: Use plant-based butter or olive oil, replace the cream and milk with coconut milk or cashew cream, and thicken with cornstarch or arrowroot powder.
2. Spicy Mushroom Soup: Add a pinch of cayenne pepper or crushed red pepper flakes for a bit of heat.
3. Mushroom and Wild Rice Soup: Stir in cooked wild rice for added texture and heartiness.

Freezing and Storage

Refrigeration

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain the creamy texture.

Freezing

Cream-based soups can separate when frozen, but this soup freezes well if you blend it before adding the cream and milk. Freeze in airtight containers for up to 2 months. When reheating, thaw overnight in the refrigerator and add the cream and milk during reheating.

Healthier Twist Ideas

1. Use Low-Fat Dairy: Replace heavy cream with low-fat milk or unsweetened almond milk for fewer calories.
2. Add More Veggies: Stir in spinach, kale, or diced zucchini for added nutrients.
3. Serve with Whole Grains: Pair the soup with whole-grain bread or brown rice for a more balanced meal.

Serving Suggestions for Events

Weeknight Dinner

Pair the soup with a simple side salad and crusty bread for a comforting, easy meal.

Holiday Starter

Serve small portions as a starter for holiday meals, garnished with fresh herbs and crispy onions for a festive touch.

Meal Prep

Divide the soup into individual containers for quick lunches or dinners throughout the week.

Special Equipment

• Immersion Blender: Ideal for blending the soup directly in the pot with minimal mess.
• Large Pot or Dutch Oven: Ensures even cooking and plenty of space for blending.
• Whisk: Essential for creating a smooth roux and preventing lumps.

Frequently Asked Questions

1. Can I use canned mushrooms?

Fresh mushrooms are recommended for the best flavor, but canned mushrooms can be used in a pinch. Drain them well and sauté briefly before adding to the soup.

2. Can I substitute almond milk for cream?

Yes, unsweetened almond milk works well as a lighter alternative. Coconut milk can also be used for a creamier texture.

3. How can I make this gluten-free?

Replace the flour with cornstarch or gluten-free flour to thicken the soup.

4. What’s the best way to store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently to avoid curdling.

5. Can I make this soup dairy-free?

Yes! Use coconut milk or cashew cream as a substitute for heavy cream, and skip the Parmesan cheese.

6. Can I add other vegetables?

Absolutely! Leeks, carrots, and celery make excellent additions to the soup.

7. Can I make this soup ahead of time?

Yes, the soup can be made a day in advance. Reheat gently and add a splash of cream to refresh the texture before serving.

8. What pairs well with this soup?

Serve with a green salad, garlic bread, or a grilled cheese sandwich for a complete meal.

Conclusion

Cream of Mushroom Soup is a timeless classic that offers both comfort and elegance. Its rich, creamy texture and earthy flavor make it a versatile dish that’s perfect for any occasion. Whether you enjoy it as a standalone meal, a starter, or a base for other recipes, this homemade version will outshine any store-bought alternative. Ready to experience the warmth and flavor of homemade cream of mushroom soup? Let’s get cooking!

Print