If you are searching for a comforting, velvety dish that feels like a warm hug in a bowl, this Cream of Mushroom Soup Recipe is a must-try. Bursting with the earthy richness of sautéed mushrooms and the smooth creaminess that only fresh cream can provide, this soup is an absolute crowd-pleaser and a kitchen classic reinvented with simplicity and love. Whether you’re winding down after a long day or preparing something special for guests, this recipe delivers deep flavors with an elegant texture that will make you want to savor every spoonful.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Cream of Mushroom Soup Recipe shine. Each one plays a crucial role in building layers of flavor, combining to create a silky, satisfying soup that’s more than just a starter—it’s a soul-soothing experience.
- 1 pound fresh mushrooms (cremini, button, or a mix): The star ingredient bringing earthy depth and meaty texture.
- 2 tablespoons unsalted butter: Adds richness and helps develop beautiful caramelized flavors.
- 1 tablespoon olive oil: Balances the butter and prevents the mushrooms from sticking.
- 1 medium onion, finely chopped: Provides a sweet, aromatic base to the soup.
- 2 cloves garlic, minced: Gives an irresistible fragrant punch that complements the mushrooms.
- 3 tablespoons all-purpose flour: Acts as a thickening agent for that creamy consistency.
- 4 cups vegetable or chicken broth: The liquid backbone, infusing the soup with savory goodness.
- 1 cup heavy cream: Adds luxurious creaminess that transforms the soup into a velvety delight.
- Salt and freshly ground black pepper, to taste: Essential for bringing all the flavors into perfect harmony.
- Fresh thyme leaves, for garnish (optional): A fresh herbal note that brightens every bite when served.
- Crusty bread or croutons, for serving (optional): Perfect for dipping and adding a satisfying crunch contrast.
How to Make Cream of Mushroom Soup Recipe
Step 1: Sauté the Aromatics
Start by heating butter and olive oil in a large pot over medium heat. Add the finely chopped onion and cook it until it’s translucent and soft. This step releases the natural sweetness of the onion, setting a foundational layer of flavor that’s essential in this Cream of Mushroom Soup Recipe.
Step 2: Add Garlic
Next, toss in the minced garlic and cook for about one minute until the aroma fills your kitchen. Garlic adds that unmistakable savory warmth that pairs perfectly with mushrooms and hints at the depth to come.
Step 3: Cook the Mushrooms
Now it’s time for the mushrooms to shine. Add the sliced fresh mushrooms and cook them until they release their moisture and begin to brown, which usually takes around 8 to 10 minutes. This caramelization intensifies their flavor, making the soup irresistibly delicious.
Step 4: Incorporate the Flour
Sprinkle the flour over the mushrooms and stir thoroughly to coat every piece. Cooking this mixture for 2 to 3 minutes eliminates the raw flour taste and helps thicken the soup later. This step is key for that rich, smooth texture you love in a Cream of Mushroom Soup Recipe.
Step 5: Add Broth and Simmer
Slowly pour in your chosen broth while stirring constantly, then bring the mixture to a gentle simmer. Let it cook for about 10 to 15 minutes so the flavors meld and the soup thickens just enough to coat a spoon beautifully.
Step 6: Blend to Desired Texture
For a smooth soup, use an immersion blender to carefully puree it right in the pot. If you like a bit more texture, leave some mushroom chunks whole or pulse portions in a traditional blender. Both methods yield a delightful result, allowing you to tailor this Cream of Mushroom Soup Recipe to your preference.
Step 7: Stir in the Cream and Season
Finally, stir in the heavy cream to give the soup its signature velvety finish. Season generously with salt and freshly ground black pepper to make the flavors pop. Let the soup heat through gently—you’re almost ready to savor this comforting classic.
Step 8: Serve Hot with Garnishes
Dish up the soup while it’s still piping hot. Adding fresh thyme leaves and serving alongside crusty bread or crunchy croutons makes every bite even more joyful and satisfying.
How to Serve Cream of Mushroom Soup Recipe
Garnishes
Adding fresh thyme leaves at the end adds a lovely herbal lift that contrasts wonderfully with the creamy mushroom base. You might also sprinkle freshly cracked pepper or a drizzle of olive oil for an elegant touch. A few crunchy croutons give a delightful texture that makes each spoonful fun to eat.
Side Dishes
This creamy soup pairs beautifully with a light green salad tossed in vinaigrette or a warm, crusty artisan bread perfect for soaking up every last drop. Roasted vegetables or a simple grilled cheese sandwich can turn this soup into a complete, hearty meal.
Creative Ways to Present
For a special occasion, serve the soup in small ramekins or hollowed-out bread bowls for a rustic flair. You could also swirl a bit of truffle oil or garnish with sautéed wild mushrooms for an extra layer of luxury. Presentation goes a long way in elevating this cozy favorite.
Make Ahead and Storage
Storing Leftovers
Leftover Cream of Mushroom Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness and prevent flavors from mingling with other foods.
Freezing
You can freeze this soup, but because it contains cream, it’s best to freeze it before adding the cream. When ready to enjoy, thaw overnight and stir in fresh cream while reheating. This method keeps the soup’s texture silky and smooth.
Reheating
Reheat the soup gently over low heat, stirring occasionally to prevent scorching. Adding a splash of broth or cream as you warm it helps restore its original luscious consistency. Microwave reheating works too—just heat in short intervals and stir well between each.
FAQs
Can I use different types of mushrooms for this Cream of Mushroom Soup Recipe?
Absolutely! Mixing cremini, button, shiitake, or even portobello mushrooms brings a fantastic depth of flavor and texture. Feel free to experiment with your favorites or whatever is freshest.
Is there a vegetarian version of this soup?
Yes, simply use vegetable broth instead of chicken broth to keep it fully vegetarian without sacrificing flavor. The mushrooms and aromatics do most of the heavy lifting for taste.
Can I make this soup dairy-free?
You can substitute heavy cream with coconut cream or cashew cream for a dairy-free option. Keep in mind the flavor will shift slightly, but it will still be creamy and delicious.
How thick should the soup be?
The soup should be thick enough to coat the back of a spoon but still pourable. Adjust the thickness by adding more broth if it becomes too thick or simmer longer if it’s too thin.
What’s the best way to store leftover soup?
Store leftover Cream of Mushroom Soup Recipe in a sealed container in the fridge for up to three days. For longer storage, freeze the soup in portion sizes before adding cream and reheat gently when ready to serve.
Final Thoughts
There’s something truly special about a bowl of homemade Cream of Mushroom Soup Recipe that can make any day feel cozy and satisfying. It’s comforting, easy to prepare, and endlessly versatile, making it one of my all-time favorite go-to recipes. I hope you give it a try soon and enjoy every silky, mushroom-packed spoonful just as much as I do.
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Cream of Mushroom Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy mushroom soup is a comforting and flavorful dish made with fresh mushrooms, aromatic onions and garlic, and a rich blend of broth and cream. Perfectly smooth yet full of earthy mushroom taste, it’s easy to prepare on the stovetop and ideal for warming up during cooler days. Garnished with fresh thyme and served with crusty bread or croutons, this soup makes a satisfying appetizer or light meal.
Ingredients
Soup Ingredients
- 1 pound fresh mushrooms (cremini, button, or a mix), cleaned and sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, for garnish (optional)
- Crusty bread or croutons, for serving (optional)
Instructions
- Sauté Onions: Heat a large pot over medium heat and add the butter and olive oil. Once the butter is melted, add the chopped onion and cook until it becomes translucent, about 3-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
- Add Flour: Sprinkle the flour over the mushroom mixture, stirring well to coat the mushrooms evenly. Cook for 2-3 minutes to remove the raw flour taste.
- Simmer with Broth: Slowly pour in the broth, stirring constantly, and bring the mixture to a gentle simmer. Cook for 10-15 minutes, allowing the soup to slightly thicken.
- Blend Soup: Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer a more textured soup. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
- Add Cream and Season: Stir in the heavy cream and allow the soup to heat through. Season with salt and pepper to taste.
- Serve: Serve the soup hot, garnished with fresh thyme leaves and accompanied by crusty bread or croutons if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- You can use vegetable broth to keep the soup vegetarian.
- Adjust the thickness by varying the amount of flour and cream used.
- Fresh thyme garnish adds aroma but is optional.
- Blend to your preferred texture: smooth or chunky.
- Crusty bread or croutons complement the soup nicely for added texture.
