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
Scale
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.
