If you are craving a comforting, velvety soup that feels like a warm hug in a bowl, you absolutely must try this Easy Cream of Mushroom Soup Recipe. It’s wonderfully simple to prepare yet packed with deep, savory flavors that develop from sautéed mushrooms, fragrant fresh thyme, and creamy milk or heavy cream. Each spoonful boasts a silky texture and rich taste that will have you coming back for seconds, whether you’re serving it on a chilly evening or as a starter for a family meal.
Ingredients You’ll Need
These ingredients are straightforward staples you probably have on hand, yet each one plays a crucial role in layering the delicate flavors and creating that perfect creamy texture. From butter to fresh thyme, every addition is essential for that mouthwatering finish.
- 4 tablespoons butter: Adds a rich base and helps cook the vegetables evenly.
- ½ onion, diced (about 1 cup): Brings a subtle sweetness and soft texture.
- 8 ounces mushrooms, sliced (about 4 cups): The star ingredient that provides earthiness and umami.
- 2 cups vegetable broth, divided: One part for deglazing and one for the roux, it enriches the soup without overpowering it.
- ¼ cup all-purpose flour: Thickens the soup into a luscious, comforting consistency.
- 1 teaspoon fresh thyme leaves: Offers fragrant herbal notes that complement the mushrooms beautifully.
- 1 cup milk or heavy cream: Brings creaminess and a silky finish to the soup.
- Salt and pepper, to taste: The essential seasonings that balance all the flavors.
- Fresh parsley, chopped, for garnish: Adds a pop of color and a touch of freshness on top.
How to Make Easy Cream of Mushroom Soup Recipe
Step 1: Sauté Vegetables
Start by melting butter in a large pot over medium-high heat. Toss in the diced onions and cook until they’re tender and translucent, about 3-5 minutes. Next, add the sliced mushrooms and continue cooking until they soften and turn a lovely golden brown. This step not only softens the veggies but also intensifies the mushroom flavor, which is the heart of this soup.
Step 2: Deglaze and Season
Pour a splash of vegetable broth into the pot and use your spoon to scrape up those delicious browned bits stuck to the bottom — these bits are flavor gold! Stir in fresh thyme leaves to infuse the soup with a fragrant herbal aroma that perfectly complements the mushrooms.
Step 3: Make the Roux
In a separate bowl, combine the flour with the remaining vegetable broth and whisk until you get a smooth, lump-free mixture. This is your roux base that will help thicken the soup and give it that signature creamy texture without any heaviness.
Step 4: Thicken the Soup
Pour the flour and broth mixture into the pot with the vegetables and bring it to a gentle boil while stirring constantly to avoid lumps. Once boiling, lower the heat and let it simmer for 10 to 15 minutes until the soup thickens just the way you like it. Watch your soup transform into a silky, velvety delight right before your eyes.
Step 5: Add Milk or Cream
Finally, stir in your choice of milk or heavy cream to enrich the soup’s texture and flavor. Season generously with salt and freshly ground pepper to bring all the ingredients into a harmonious balance. Now your Easy Cream of Mushroom Soup Recipe is ready for serving!
How to Serve Easy Cream of Mushroom Soup Recipe
Garnishes
Adding fresh parsley as a garnish instantly brightens the soup with a splash of green that complements its creamy tones. For a bit of indulgence and texture, sprinkling crispy fried mushrooms or a drizzle of truffle oil can elevate your bowl to restaurant-quality brilliance.
Side Dishes
This soup pairs perfectly with crusty artisan bread or a warm baguette to soak up every luscious drop. A light salad with tangy vinaigrette can also balance the richness and add a fresh element to your meal.
Creative Ways to Present
For a special touch, serve the soup in rustic bread bowls or drizzle a swirl of cream and a sprinkle of fresh thyme on top. You can also top it with sautéed mushroom slices for texture contrast, making your presentation as delightful as the flavors inside.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually marry beautifully when resting, making reheated soup even tastier the next day.
Freezing
This soup freezes well, which is great for meal prep or busy nights. Just let it cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 2 months. Remember to leave a bit of space since the soup expands when frozen.
Reheating
To reheat, warm the soup gently over medium-low heat on the stove, stirring occasionally until heated through. You might want to add a splash of milk or broth to restore its creamy consistency if it thickened too much overnight.
FAQs
Can I use a different type of mushroom?
Absolutely! While button or cremini mushrooms are common, you can experiment with shiitake, portobello, or oyster mushrooms for varying flavors and textures. Just adjust cooking time if your mushrooms are larger or meatier.
Is this recipe vegetarian or vegan?
This Easy Cream of Mushroom Soup Recipe can be vegetarian if you use vegetable broth and milk or cream substitutes. For a vegan version, swap butter with olive oil and use plant-based milk like almond or oat milk for creaminess.
Do I need to peel the onions?
Yes, peeling the onions is important to avoid any bitterness or tough texture. Once peeled, dice them evenly for uniform cooking and sweetness.
Can I make this soup thicker or thinner?
Definitely! To thicken, simmer a little longer or add more flour mixed with broth. To thin it out, simply stir in extra vegetable broth or milk until you reach your preferred consistency.
What can I use if I don’t have fresh thyme?
Dried thyme works perfectly as a substitute; just use about half the amount since dried herbs are more concentrated. Alternatively, fresh rosemary or sage can bring lovely earthy notes to the soup.
Final Thoughts
This Easy Cream of Mushroom Soup Recipe quickly became one of my favorite go-to dishes whenever I want something hearty, soothing, and full of flavor with minimal fuss. It’s a timeless classic that feels both humble and elegant, perfect for sharing with loved ones or simply treating yourself. Give it a try—you might find yourself making it over and over again!
Print
Easy Cream of Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Cream of Mushroom Soup recipe is a comforting, creamy classic that’s simple to prepare in just 35 minutes. Featuring sautéed onions and mushrooms, a flavorful thyme-infused broth thickened with a roux, and enriched with milk or cream, this soup is perfect as a starter or a light meal. Garnished with fresh parsley, it offers an elegant, homemade touch that’s sure to please mushroom lovers.
Ingredients
Soup Base
- 4 tablespoons butter
- ½ onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
- 2 cups vegetable broth, divided
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme leaves
Finishing
- 1 cup milk or heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: Heat the butter in a large pot over medium-high heat. Add the diced onions and sauté until they become tender and translucent. Then, add the sliced mushrooms and continue to sauté until they are softened and lightly browned, developing rich flavors.
- Deglaze and Season: Pour a splash of vegetable broth into the pot to deglaze it, scraping up any browned bits stuck to the bottom. Stir in the fresh thyme leaves to infuse the soup with aromatic herb notes.
- Make Roux: In a separate bowl, whisk together the all-purpose flour and the remaining vegetable broth until you achieve a smooth, lump-free mixture. This will serve as the thickening agent for the soup.
- Thicken Soup: Slowly pour the flour and broth mixture into the pot with the sautéed vegetables, stirring constantly. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes. The soup will thicken during this time to a creamy consistency.
- Add Milk or Cream: Stir in the milk or heavy cream to enrich and mellow the soup. Season with salt and freshly ground black pepper according to your taste preferences.
- Serve: Ladle the warm soup into bowls, garnish with freshly chopped parsley for a burst of color and freshness, and serve immediately for the best flavor and texture.
Notes
- You can substitute heavy cream with whole milk for a lighter version of the soup.
- For a richer flavor, use a combination of different mushroom varieties.
- The soup can be pureed with an immersion blender for a smoother texture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw and reheat gently to prevent curdling.
