Description

This homemade cream of mushroom soup combines fresh mushrooms, sautéed onions, and garlic with a rich, creamy broth, delivering a comforting and flavorful dish perfect for any season. Using a blend of white and cremini mushrooms enhances the earthiness, while the heavy cream adds a silky texture. Ideal as a warming starter or a light meal.

Ingredients

Scale

Mushrooms and Vegetables

1 pound fresh mushrooms (a mix of white and cremini mushrooms recommended), thinly sliced
1 medium onion, finely chopped
2 cloves garlic, minced

Cooking Base

4 tbsp unsalted butter
¼ cup all-purpose flour
4 cups chicken broth (or vegetable broth for vegetarian version)
1 cup heavy cream

Seasonings and Garnish

Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley and/or thyme, finely chopped (for garnish)

Instructions

Prepare the Mushrooms: Clean the mushrooms by wiping them gently with a damp paper towel to remove dirt. Avoid rinsing them to prevent water absorption. Slice them thinly for even cooking.
Sauté Onions and Garlic: Melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until the onions become translucent and soft, about 5 minutes.
Cook Mushrooms: Add the sliced mushrooms to the pot. Stir occasionally and cook for 5-7 minutes until mushrooms release their liquid and begin to brown, enhancing their flavor.
Add Flour: Sprinkle the flour evenly over the mushrooms and stir thoroughly to combine. Cook this mixture for an additional 1-2 minutes to remove the raw flour taste.
Incorporate Broth: Slowly pour in the chicken or vegetable broth while stirring continuously to avoid lumps. Increase the heat to bring the soup to a boil, then reduce heat to a simmer.
Simmer the Soup: Let the soup simmer gently for about 20 minutes to tenderize the mushrooms fully and develop flavors.
Blend the Soup: Use an immersion blender to puree the soup to your preferred texture, whether smooth or slightly chunky. If using a regular blender, carefully blend in batches after letting the soup cool slightly to avoid splatters.
Add Cream and Reheat: Return the blended soup to the pot if needed. Stir in the heavy cream and heat for another 2-3 minutes until warmed through, enhancing creaminess.
Season to Taste: Add salt and freshly ground black pepper according to your flavor preference and stir well.
Serve and Garnish: Ladle the soup into bowls and garnish with finely chopped fresh parsley and/or thyme to add a fresh, aromatic finish.

Notes

Using a mix of white and cremini mushrooms adds depth of flavor.
Do not rinse mushrooms with water to preserve their texture and flavor.
An immersion blender is safer and easier for blending hot soup, but a regular blender can be used with caution.
Vegetarian option: substitute chicken broth with vegetable broth.
Slightly thickening the soup with flour creates a luscious texture, but it can be adjusted with more or less based on preference.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: cream of mushroom soup, homemade mushroom soup, creamy mushroom soup, easy mushroom soup, vegetarian soup