Cream of Mushroom Soup
A rich, velvety, and deeply savory soup that elevates humble mushrooms into a comforting gourmet experience.
Ingredients
- •1.5 lbs (700g) cremini or button mushrooms, thinly sliced
- •4 tablespoons unsalted butter
- •2 tablespoons olive oil
- •1 large 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
- •2 teaspoons fresh thyme leaves
- •1 tablespoon Worcestershire sauce
- •1 teaspoon kosher salt, plus more to taste
- •1/2 teaspoon freshly cracked black pepper
- •2 tablespoons 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 release their moisture and turn golden brown, about 8-10 minutes.
- 3
Add the diced onion to the pot and sauté until translucent and soft, about 5 minutes.
- 4
Stir in the 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
Slowly pour in the stock while whisking or stirring continuously to prevent lumps from forming.
- 7
Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes to thicken.
- 8
Stir in the heavy cream and Worcestershire sauce, then season with salt and pepper to taste.
- 9
For a smoother texture, use an immersion blender to pulse the soup a few times, leaving some mushroom chunks for texture.
- 10
Serve hot, garnished with fresh parsley.
💡 Chef tips
- For a deeper flavor, use a mix of mushrooms like shiitake or porcini alongside the cremini.
- If you prefer a completely smooth soup, blend the entire mixture until silky before adding the cream.
- This soup stores perfectly in an airtight container in the refrigerator for up to 3 days and reheats beautifully on the stovetop.
✅ How it should turn out
The finished soup should be thick, creamy, and fragrant with an earthy mushroom aroma and a deep, savory umami flavor.