On a chilly evening, there’s nothing quite like a bowl of homemade cream of mushroom soup!
The earthiness of fresh cremini mushrooms combined with rich cream and aromatic herbs creates something truly magical.
I love leaving some mushroom pieces whole for texture while blending the rest into silky smoothness.
This is my go-to comfort food when I want to impress dinner guests. Serve it with crusty bread for the ultimate cozy meal!
Why You’ll Love This Cream of Mushroom Soup
Rich, Earthy Taste: This soup offers a delightful combination of savory mushrooms, aromatic garlic, and fresh thyme.
Gourmet Appeal: The use of fresh cremini mushrooms and herbs elevates the soup to a gourmet level. Guests are always impressed!
Simple Preparation: With straightforward instructions and common ingredients, this recipe is accessible to cooks of all skill levels.
Cozy Comfort Food: Perfect for chilly days, this warm and creamy soup provides a sense of comfort and nostalgia.
Ingredients
- Cremini Mushrooms: They pack a meatier, more intense flavor than white button mushrooms.
- Butter: Real butter is non-negotiable here. It creates a rich foundation and helps develop those gorgeous golden-brown mushrooms.
- Onion and Garlic: The dynamic duo of aromatics. Onions bring natural sweetness, while garlic adds that punch of savory depth.
- All-Purpose Flour: It works with the butter to create a roux, giving the soup a silky, luxurious texture.
- Chicken or Vegetable Broth: It provides the perfect base for the soup.
- Heavy Cream: It adds a velvety smoothness and luxurious mouthfeel that makes each spoonful feel indulgent.
- Fresh Thyme Leaves: These tiny leaves pack a powerful punch. Skip the dried stuff. Fresh is worth it here.
- Soy Sauce: Just a splash amplifies the mushrooms’ natural savory qualities and adds incredible depth.
- Salt and Black Pepper: The essential seasoning duo to enhance the soup’s flavors.
- Fresh Parsley: They add a fresh, peppy contrast to the rich soup. Plus, they make your bowl look totally Instagram-worthy.
How to Make Cream of Mushroom Soup
This soup is so luxurious, yet it’s so easy to whip up!
1. MELT the butter in a large pot over medium heat. Add onions and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
2. COOK the mushrooms over heat to medium-high heat for 8-10 minutes until golden brown and their liquid evaporates.
3. SPRINKLE the flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. POUR in the broth slowly, stirring constantly to avoid lumps. Bring the mixture to a simmer.
5. SIMMER over low heat, partially covered, for about 15 minutes, stirring occasionally, until the soup thickens slightly.
6. STIR in the heavy cream, fresh thyme, and soy sauce. Simmer for an additional 5 minutes to combine the flavors.
7. BLEND some of the soup, leaving some mushroom pieces for texture. If using a blender, transfer half of the soup to the blender, puree, and return to the pot.
8. TASTE the soup and season with salt and freshly ground black pepper to your preference.
9. SERVE hot with chopped fresh parsley and enjoy!
Tips for the Best Cream of Mushroom Soup
Here are some of my best tips to ensure this soup turns out delicious.
- Mix up the mushrooms. For a deeper flavor, use a mix of mushroom varieties, including some wild mushrooms. This will add complexity and richness to the soup.
- Give ‘em some space. Don’t overcrowd the pan when cooking mushrooms, and avoid stirring too frequently to achieve better caramelization.
- Smooth it out. If you prefer a completely smooth soup, blend all of it rather than leaving chunks.
- Taste and adjust. Taste the soup and season with soy sauce, salt, and freshly ground black pepper to your preference. This ensures the flavors are well-balanced and tailored to your taste.
- Get creative. Besides parsley, consider crispy fried mushrooms, croutons, or a drizzle of truffle oil for an elegant finish.
- Switch things up. Consider adding other ingredients to create variations, such as a splash of white wine for added depth or a pinch of nutmeg for a warm, aromatic flavor. For a lighter version, you can substitute half-and-half for the heavy cream.
- Make it a feast. Serve with crusty bread or homemade croutons for added texture. You can also pair it with a side salad or a light sandwich for a complete meal.
How to Store
Keep your leftover mushroom soup fresh with these simple steps.
To Store: Place cooled cream of mushroom soup in an air-tight container and refrigerate for up to 4-5 days. Due to its cream content, this soup doesn’t freeze well and will separate or become grainy when thawed.
To Reheat: Warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. If the soup appears too thick, thin it with a splash of broth or cream until the desired consistency is reached.
More Cozy Soups Your Family Will Love
Panera Autumn Squash Soup
Potato Leek Soup
Creamy Ravioli Soup
Broccoli Cheddar Soup
Cream of Mushroom Soup
4
servings15
minutes40
minutes429
This cream of mushroom soup is full of so much delicious flavor! The recipe is quick, easy, and totally irresistible.
Ingredients
2 pounds cremini mushrooms, sliced
4 tablespoons butter
1 large onion, finely chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream
2 teaspoons fresh thyme leaves
1 tablespoon soy sauce
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their liquid and turn golden brown.
- Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Reduce the heat to low, cover partially, and simmer for about 15 minutes, stirring occasionally, until the soup thickens slightly.
- Stir in the heavy cream, fresh thyme, and soy sauce. Simmer for an additional 5 minutes to combine the flavors.
- Using an immersion blender, partially blend the soup, leaving some mushroom pieces for texture. If using a blender, transfer half of the soup to the blender, puree, and return to the pot.
- Taste the soup and season with salt and freshly ground black pepper to your preference.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- For a deeper flavor, use a mix of mushroom varieties, including some wild mushrooms.
- If you prefer a completely smooth soup, blend all of it rather than leaving chunks.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Serve with crusty bread or homemade croutons for added texture.
