Homemade Cream of Mushroom Soup
Indulge in the comforting, velvety richness of this Homemade Cream of Mushroom Soup, a recipe that transforms simple, wholesome ingredients into a gourmet delight. Featuring hearty cremini or button mushrooms sautéed with aromatic garlic and onion, this soup is thickened to perfection with a touch of all-purpose flour and enriched with heavy cream for a luscious finish. Infused with delicate notes of thyme and bay leaf, every spoonful is brimming with earthy, savory flavors. Ready in just 45 minutes, this creamy soup is an easy yet elegant dish perfect for a cozy weeknight dinner or as a starter for a special occasion. Serve it warm with a sprinkle of fresh parsley for a stunning touch of color and freshness. Perfect for mushroom lovers and comfort food enthusiasts alike, this recipe is a true homemade treasure!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 pound Cremini or button mushrooms, sliced
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and cook for 4-5 minutes or until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir well to coat them. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Add the thyme leaves, bay leaf, salt, and black pepper.
Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld together.
Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream and cook for an additional 2-3 minutes until heated through. Adjust the seasoning with more salt and pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 492 mg | 10% | |
*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.
