Cream of Mushroom Soup
A rich, velvety, and deeply savory soup that elevates humble mushrooms into a comforting gourmet classic.
Ingredients
- •1.5 lbs (700g) cremini or button mushrooms, thinly sliced
- •4 tablespoons unsalted butter
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •3 tablespoons all-purpose flour
- •4 cups (1 liter) high-quality chicken or vegetable stock
- •1 cup (240ml) heavy cream
- •1 teaspoon fresh thyme leaves
- •1 tablespoon soy sauce
- •Salt and freshly cracked black pepper to taste
- •Fresh parsley, chopped for garnish
Instructions
- 1
Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the sliced mushrooms and cook, stirring occasionally, until they have released their moisture and turned golden brown, about 8-10 minutes.
- 3
Stir in the diced onion and cook until softened, then add the garlic and thyme, cooking for another minute until fragrant.
- 4
Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste.
- 5
Gradually pour in the stock while whisking or stirring constantly to prevent lumps from forming.
- 6
Bring the soup to a gentle simmer, then stir in the soy sauce. Reduce heat to low and simmer for 10-15 minutes to allow flavors to meld.
- 7
Stir in the heavy cream and heat through for 2 minutes; do not let the soup come to a rolling boil once the cream is added.
- 8
Taste and adjust seasoning with salt and pepper before serving hot, garnished with fresh parsley.
💡 Chef tips
- For a smoother, restaurant-style texture, use an immersion blender to pulse the soup a few times, leaving some mushroom chunks for texture.
- Use a mix of wild mushrooms like shiitake or oyster for a deeper, more complex earthy flavor.
- This soup stores beautifully in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of stock if it thickens too much.
✅ How it should turn out
The finished soup should be thick, creamy, and pale beige in color, with a deep, earthy mushroom aroma and a silky, savory finish on the palate.