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
Scale
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.
