Description
A rich and comforting creamy cream of mushroom soup that combines sautéed mushrooms, garlic, and cream for a nostalgic and satisfying bowl of warmth. Perfect for cozy nights and easy to customize for dietary needs.
Ingredients
Scale
- 16 oz (450 g) fresh mushrooms (cremini or white button, optional shiitake or portobello)
- 3 tbsp (45 g) unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth (low-sodium recommended)
- 1 cup (240 ml) heavy cream
- 1 tsp fresh thyme, chopped or ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: ¼ cup (60 ml) dry white wine
Instructions
- Clean mushrooms by gently wiping with a damp cloth and slice about ¼ inch thick. Finely chop the onion and mince the garlic.
- Heat butter in a large pot over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms and cook, stirring occasionally, until golden brown and juices release, about 7 minutes. If using, add white wine and reduce by half.
- Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook off raw flour taste and thicken.
- Slowly pour in broth while stirring to avoid lumps. Add thyme. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
- Use an immersion blender to blend about half the soup for creaminess, leaving some mushroom chunks. Alternatively, blend half in a regular blender and return to pot.
- Stir in heavy cream and warm through on low heat without boiling. Season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme or parsley if desired.
Notes
Use fresh, firm mushrooms for best texture. Avoid rinsing mushrooms to prevent sogginess. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use coconut milk or cashew cream and olive oil instead of butter. Blend only half the soup to maintain texture. Season gradually and taste as you go. Reheat gently to avoid curdling cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 275
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 18
- Fiber: 2
- Protein: 10
Keywords: cream of mushroom soup, creamy mushroom soup, homemade mushroom soup, easy mushroom soup, comfort food, mushroom soup recipe