This cream of mushroom soup is warm, rich, and super comforting. Made with fresh mushrooms, cream, and a few spices, it’s perfect for a cozy meal or a handy base for other dishes!
I love making a big pot because it warms up nicely for lunch. Plus, it’s so creamy—you might just find yourself having seconds (or thirds)! 🍄🥣
Key Ingredients & Substitutions
Mushrooms: For the best flavor, a mix of cremini and shiitake mushrooms is great, but you can just use button mushrooms if that’s what you have. If you’re looking for a lighter option, try canned mushrooms; just drain them well before using.
Butter: Unsalted butter lets you control the salt in the soup. For dairy-free options, use olive oil or vegan butter to sauté the mushrooms.
Broth: Vegetable broth is fantastic for a vegetarian version, while chicken broth adds a nice richness. If you’re low on broth, water will work in a pinch, but the flavor won’t be as deep.
Heavy Cream: For a lighter version, swap heavy cream with half-and-half or coconut cream for a non-dairy alternative. The soup will be less rich, but still tasty!
Thyme: Dried thyme is fine, but fresh provides a brighter flavor. If you have no thyme, rosemary or sage can be good alternatives.
How Do I Achieve the Perfectly Creamy Texture?
Getting that rich, creamy texture in your mushroom soup is key! Here are some tips:
- Cook the mushrooms until they’re nicely browned to enhance their flavor—don’t rush this step!
- The roux (butter and flour mixture) thickens the soup, so make sure to cook it slightly before adding the broth to avoid a raw flour taste.
- Blending is essential! Use an immersion blender for ease or blend in batches using a regular blender. This gives you that creamy, silky finish.
- Finally, heat the cream gently—high heat might cause it to curdle, so keep it on low.
Cream of Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) fresh mushrooms, sliced (mix of cremini, button, or shiitake)
- 4 tbsp (60 g) unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 3 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
Optional Garnish:
- Additional sautéed mushroom slices
- Fresh thyme sprigs
How Much Time Will You Need?
This creamy mushroom soup takes about 15 minutes to prepare and 30 minutes to cook, giving you a total of approximately 45 minutes from start to finish. It’s a quick and comforting option for any day!
Step-by-Step Instructions:
1. Prepare the Mushrooms:
In a large pot, melt 2 tablespoons of butter over medium heat. Once melted, add the sliced mushrooms. Cook them, stirring occasionally, until they release their liquid and become soft and browned—this should take about 8-10 minutes. Browning the mushrooms adds a delicious depth of flavor!
2. Add Onions and Garlic:
Add the finely chopped onion and minced garlic to the pot with the mushrooms. Continue cooking until the onion becomes translucent and fragrant; this should take around 4-5 minutes. What a lovely aroma!
3. Create the Roux:
Stir in the remaining 2 tablespoons of butter and let it melt. Once melted, sprinkle the flour over the mushroom mixture. Cook, stirring constantly for about 2 minutes to create a roux. This step is key for thickening your soup!
4. Add Broth and Herbs:
Slowly pour in the broth while stirring to prevent any lumps from forming. Add the thyme, bring the mixture to a boil, then lower the heat. Let it simmer for about 15 minutes, allowing the flavors to meld together beautifully!
5. Blend the Soup:
Using an immersion blender, blend the soup until it reaches your desired smoothness. If you don’t have an immersion blender, you can use a regular blender in batches. Just remember to let it cool slightly before blending to avoid any splatter!
6. Add Cream and Finish:
If you need to, return the blended soup to the pot and stir in the heavy cream. Heat gently but do not boil the soup again—this can cause the cream to curdle. Season with salt and pepper to taste, adjusting as needed!
7. Serve and Enjoy:
Ladle the soup into bowls and, if you like, garnish with additional sautéed mushroom slices and fresh thyme sprigs for a beautiful touch. Serve hot, and enjoy every creamy spoonful of this comforting soup!
Happy cooking, and enjoy your rich and creamy mushroom soup!
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms! Just make sure to thaw them completely and drain any excess moisture before cooking. Frozen mushrooms may have a softer texture, but they still work well in soups.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just store it in the fridge after cooling completely. When reheating, consider adding a splash more cream to maintain that creamy texture!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months, but be aware that the texture may slightly change upon defrosting.
Can I Substitute Heavy Cream with a Lighter Option?
Yes! You can replace heavy cream with half-and-half or whole milk for a lighter version. For a dairy-free option, use coconut cream or a plant-based cream substitute. Just keep in mind that the soup may be less rich and creamy.