Easy Cream of Mushroom Soup
Indulge in the cozy, savory goodness of this Easy Cream of Mushroom Soup, a comforting classic made with fresh, earthy button mushrooms, velvety heavy cream, and aromatic thyme. Perfect for chilly evenings, this recipe strikes the perfect balance between creamy richness and hearty flavor, all while being surprisingly simple to prepare. With just 15 minutes of prep time and 30 minutes of cooking, this homemade soup comes together effortlessly in one pot. Whether you’re blending it for a smooth, luxurious texture or leaving it slightly chunky for a rustic feel, this soup is a versatile delight. Serve it with crusty bread or as a starter for your dinner party. Perfect for mushroom lovers, this recipe is a must-try for anyone craving a warm, wholesome bowl of comfort!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 450 grams button mushrooms, sliced
- 3 tablespoons all-purpose flour
- 4 cups vegetable stock (or chicken stock)
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, melt the butter over medium heat and add olive oil to prevent the butter from burning.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and sauté for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
Sprinkle the flour evenly over the mushrooms and stir well to coat them. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable stock while stirring continuously to avoid lumps.
Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until slightly thickened.
Stir in the heavy cream and fresh thyme leaves. Adjust the seasoning with salt and black pepper to taste.
Using an immersion blender, blend the soup partially if you prefer a chunkier texture or fully if you want a smoother consistency. Alternatively, you can transfer the mixture to a countertop blender in batches and blend to your desired texture.
Reheat the soup over low heat if necessary, but do not let it boil after adding the cream.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2350 mg | 50% | |
*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.
