If you have a soft spot for comforting, velvety soups with an earthy twist, this Cream of Mushroom Soup Recipe is going to become your new go-to. It’s wonderfully rich yet light, with fresh mushrooms that bring a deep, woodsy flavor you just can’t get from canned soups. Whether you’re warming up after a chilly day or craving something wholesome and satisfying, this soup hits all the right notes with simple ingredients transformed into pure comfort in a bowl.
Ingredients You’ll Need
These ingredients are delightfully straightforward but each one plays a vital role in building the perfect balance of taste, texture, and aroma. From the fresh mushrooms that form the soup’s star, to the splash of cream that adds lusciousness, every component works together beautifully.
- Fresh mushrooms (1 pound, sliced): Choose firm, earthy mushrooms for a flavorful base.
- Unsalted butter (2 tablespoons): Adds a rich, creamy depth and helps sauté the vegetables evenly.
- Olive oil (1 tablespoon): Works alongside butter to prevent burning and gives a subtle fruity note.
- Medium yellow onion (1, finely chopped): Brings sweetness and complexity to the soup’s foundation.
- Garlic (2 cloves, minced): Offers a gentle kick without overpowering the mushrooms.
- All-purpose flour (2 tablespoons): Thickens the soup for a smooth, hearty consistency.
- Vegetable broth (4 cups): Creates a flavorful, comforting liquid base.
- Heavy cream (1 cup): Adds richness and silkiness that elevates the soup’s texture.
- Salt (1 teaspoon, or to taste): Enhances all the flavors perfectly.
- Black pepper (1/2 teaspoon): Delivers a mild spice to balance the creaminess.
- Fresh parsley (1 tablespoon, chopped): A bright, herbal finish that lifts the dish visually and flavor-wise.
How to Make Cream of Mushroom Soup Recipe
Step 1: Sauté the Aromatics
Start by warming a large pot over medium heat and melt the butter with the olive oil. Toss in the finely chopped yellow onion, cooking it gently until it becomes soft and translucent. This slow cooking draws out sweetness that is essential for setting the flavor stage of your soup.
Step 2: Add Garlic and Mushrooms
Next, stir in the minced garlic and the sliced mushrooms. Cook them until the mushrooms release their moisture and start to turn golden brown. This caramelization step is crucial because it intensifies the mushrooms’ natural umami and enhances the overall depth of your cream of mushroom soup recipe.
Step 3: Create the Roux
Sprinkle the all-purpose flour over the mushroom mixture, stirring well to coat everything evenly. Cook for 1 to 2 minutes—this helps eliminate the raw flour taste while starting to thicken the soup gently.
Step 4: Add the Broth and Simmer
Gradually pour in the vegetable broth while stirring continuously. This method avoids lumps and ensures a smooth base. Bring the soup to a gentle simmer and let it cook uncovered for 15 to 20 minutes, allowing the flavors to meld and the soup to thicken naturally.
Step 5: Blend Until Smooth
Use an immersion blender directly in the pot or transfer the soup in batches to a standard blender. Blend until perfectly smooth and velvety—this gives your cream of mushroom soup recipe that signature luxurious texture. Return the soup to the pot afterwards.
Step 6: Final Touches
Stir in the heavy cream along with salt and black pepper. Simmer gently for another 5 minutes to marry these flavors beautifully. Your soup is now ready to be enjoyed in all its creamy, comforting glory.
How to Serve Cream of Mushroom Soup Recipe
Garnishes
Freshly chopped parsley adds a pop of green and a light herbal brightness that contrasts the creamy texture. For extra texture and flavor, consider sprinkling toasted nuts or crispy fried shallots on top. A drizzle of truffle oil is a decadent option if you’re feeling fancy!
Side Dishes
This soup pairs perfectly with crusty artisan bread or warm garlic toast for dipping. It’s also lovely alongside a crisp green salad or a plate of roasted vegetables to keep things light and fresh.
Creative Ways to Present
Serve your cream of mushroom soup recipe in petite ramekins as elegant starters at a dinner party. Alternatively, hollow out small bread bowls to make an inviting and edible container. You can even offer a variety of mushroom toppings on the side for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Because it thickens as it cools, you might want to add a splash of broth or cream when reheating to restore its perfect consistency.
Freezing
You can freeze this soup for up to 2 months, but be sure to leave some room in the container as cream-based soups can expand when frozen. Thaw it overnight in the fridge before reheating gently to avoid curdling.
Reheating
Warm the soup on the stovetop over low heat, stirring frequently to maintain a smooth texture. Avoid boiling as too-high heat can break down the cream and cause separation. A gentle warming method keeps your cream of mushroom soup recipe tasting as fresh as when you made it.
FAQs
Can I use different types of mushrooms for this soup?
Absolutely! Mixing cremini, shiitake, or portobello mushrooms with white button mushrooms can add complexity and a more intense earthy flavor to your cream of mushroom soup recipe.
Is there a dairy-free version of this cream of mushroom soup recipe?
Yes, you can substitute the heavy cream with coconut cream or a cashew cream for a dairy-free, vegan-friendly option. Just keep in mind it will slightly change the flavor profile.
Can I make this soup thicker or thinner?
Adjust the thickness by playing with the amount of flour or broth. For a thicker soup, add a bit more flour or reduce the broth slightly; for a thinner soup, simply add more broth when reheating.
How long does it take to make this cream of mushroom soup recipe?
The entire process, from prep to serving, takes about 40 minutes. It’s a perfect weeknight meal that feels indulgent but comes together quickly.
Can I prepare this soup ahead for a party?
Definitely! This soup holds up well and even tastes better the next day. Just reheat gently before serving and add fresh parsley on top to keep it vibrant.
Final Thoughts
There’s something incredibly satisfying about making a creamy, luscious soup from scratch, especially when it’s as straightforward and delicious as this Cream of Mushroom Soup Recipe. It’s a heartfelt classic that invites cozy moments and happy bowls, so don’t hesitate—grab those mushrooms and start simmering your way to the ultimate comfort food experience.
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Cream of Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cream of Mushroom Soup is a rich and velvety homemade soup made with fresh mushrooms, sautéed onions and garlic, blended with vegetable broth and finished with heavy cream. Perfect as a comforting appetizer or light meal, this recipe yields four servings and takes about 40 minutes from start to finish.
Ingredients
Soup Base
- 1 pound fresh mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 4 cups vegetable broth
Finishing
- 1 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the Pot: Place a large pot over medium heat to start warming it up for sautéing.
- Sauté Onion: Add butter and olive oil to the pot, then stir in the finely chopped onion. Cook until the onion is soft and translucent, about 5 minutes, to build the soup’s flavor base.
- Add Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and become golden brown, approximately 8-10 minutes, enhancing their deep umami flavor.
- Incorporate Flour: Sprinkle the flour evenly over the mushroom mixture and stir well. Cook for 1 to 2 minutes to remove the raw flour taste and help thicken the soup.
- Add Broth: Slowly pour in the vegetable broth while stirring continuously to avoid lumps, creating a smooth base for the soup.
- Simmer: Bring the mixture to a gentle simmer and cook for 15 to 20 minutes, allowing the flavors to meld and the soup to thicken.
- Blend the Soup: Use an immersion blender directly in the pot or transfer to a standard blender to purée the soup until smooth and creamy. Return to the pot if using a blender.
- Add Cream and Seasoning: Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste for a perfectly balanced soup.
- Final Simmer: Let the soup simmer gently for another 5 minutes to warm through and thicken slightly.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with chopped fresh parsley for a fresh, vibrant finish.
Notes
- Use fresh mushrooms for the best flavor; cremini or white button mushrooms work well.
- If you prefer a chunkier soup, reserve some sautéed mushrooms before blending and add them back in at the end.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If you don’t have an immersion blender, use a regular blender but be careful when blending hot liquids—blend in batches and vent the lid slightly to avoid splatters.
