Cream of Mushroom Soup
Indulge in the creamy, comforting flavors of this homemade Cream of Mushroom Soup, a timeless classic elevated with a gourmet twist. Featuring tender cremini mushrooms sautéed to golden perfection, the soup is enriched with a velvety blend of heavy cream and a hint of garlic for depth. A light sprinkle of all-purpose flour creates a luscious, silky base, while chicken or vegetable broth brings a hearty balance. Serve this quick and easy recipe—ready in just 40 minutes—with a garnish of fresh thyme and parsley for a touch of elegance. Perfect as a starter or a satisfying main dish when paired with crusty bread, this cozy soup is a restaurant-quality treat you can easily recreate at home. Keywords: homemade cream of mushroom soup, creamy mushroom recipe, quick and easy soup, velvety mushroom soup, comfort food.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 16 ounces Cremini mushrooms, sliced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth (or vegetable broth for vegetarian)
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the unsalted butter and olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced cremini mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Sprinkle the flour evenly over the mushroom mixture and stir well to coat. Cook for 1-2 minutes, allowing the flour to absorb the butter and juices.
Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.
Stir in the heavy cream, and season with salt and black pepper. Taste and adjust seasoning if necessary.
Using an immersion blender, blend the soup directly in the pot until smooth, or transfer the soup in batches to a blender and puree until smooth. (Blend only about two-thirds of the soup if you prefer some mushroom chunks for texture.)
Return the soup to the pot (if blended in batches) and warm over low heat, if needed.
Serve hot, garnished with fresh thyme leaves and parsley if desired. Pair with crusty bread or a light salad for a complete meal.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 15.8 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
