Cream of Mushroom Soup
A rich, velvety, and deeply savory soup that highlights the earthy flavor of fresh mushrooms in every spoonful.
Ingredients
- •1.5 lbs (700g) cremini or button mushrooms, cleaned and sliced
- •3 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •3 tablespoons all-purpose flour
- •4 cups (1 liter) vegetable broth
- •1/2 cup (120ml) heavy cream
- •1 teaspoon fresh thyme leaves
- •1/2 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh parsley, chopped for garnish
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium-high heat.
- 2
Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8 to 10 minutes.
- 3
Add the diced onion and cook until softened and translucent, about 5 minutes.
- 4
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
- 5
Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste.
- 6
Gradually pour in the vegetable broth while whisking or stirring constantly to prevent lumps from forming.
- 7
Bring the soup to a gentle simmer, then reduce the heat to low and cook for 10 minutes to allow the flavors to meld and the soup to thicken.
- 8
Stir in the heavy cream and season with salt and pepper to taste.
- 9
For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture, or leave it chunky if preferred.
- 10
Ladle into bowls and garnish with fresh parsley before serving.
💡 Chef tips
- For a deeper flavor, use a mix of mushrooms like shiitake or oyster alongside the cremini.
- To make this recipe pareve, substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk or a plant-based cooking cream.
- This soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of broth if it becomes too thick.
✅ How it should turn out
The finished soup should be thick, creamy, and fragrant with a deep, earthy mushroom aroma and a balanced, savory taste.