Cream of Mushroom Soup
Warm up with a rich, velvety, and deeply savory homemade cream of mushroom soup that tastes infinitely better than canned.
Ingredients
- •1.5 pounds cremini or button mushrooms, cleaned and sliced (680g)
- •4 tablespoons unsalted butter (60g)
- •2 tablespoons extra virgin olive oil (30ml)
- •1 medium yellow onion, finely diced
- •4 cloves garlic, minced
- •3 tablespoons all-purpose flour (24g)
- •4 cups low-sodium chicken or vegetable broth (960ml)
- •3 sprigs fresh thyme
- •1 cup heavy cream (240ml)
- •0.5 teaspoon kosher salt, plus more to taste
- •0.25 teaspoon freshly ground black pepper
- •1 tablespoon fresh parsley, finely chopped for garnish
Instructions
- 1
Heat the olive oil and 2 tablespoons of butter in a large soup pot or Dutch oven over medium-high heat.
- 2
Add the sliced mushrooms and cook without stirring for 3 to 4 minutes to get a nice brown crust, then stir and cook until golden and tender, about 8 minutes. Remove half of the mushrooms and set aside for garnish.
- 3
Add the remaining 2 tablespoons of butter to the pot along with the diced onion. Cook until translucent and soft, about 5 minutes.
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle the flour evenly over the mushroom and onion mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
- 6
Slowly pour in the broth while whisking vigorously to prevent any lumps from forming.
- 7
Add the fresh thyme sprigs, salt, and black pepper, and bring the soup to a gentle boil.
- 8
Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- 9
Remove the pot from the heat and discard the thyme sprigs. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return to the pot.
- 10
Stir in the heavy cream and the reserved mushrooms, gently warming through over low heat for 3 to 5 minutes without letting it boil.
- 11
Taste and adjust seasoning with additional salt and pepper if needed, then garnish with fresh chopped parsley before serving.
💡 Chef tips
- For an even deeper umami flavor, substitute a handful of the standard mushrooms with rehydrated wild porcini mushrooms and use their soaking liquid in place of some of the broth.
- To make this soup ahead of time, prepare it through step 9, store it in an airtight container in the refrigerator for up to 3 days, and stir in the heavy cream when reheating.
- If you prefer a chunkier soup, only blend two-thirds of the mixture before adding the cream.
✅ How it should turn out
The finished soup should be rich, velvety, and deeply aromatic with a concentrated earthy mushroom flavor and a luxurious, creamy finish.