Cream of Mushroom Soup is a classic, comforting dish made with fresh mushrooms, aromatic herbs, and a rich, creamy broth.
Cream of Mushroom Soup
4
servings15
minutes25
minutesThis versatile soup can be served as a starter, a side dish, or even as a light meal when paired with crusty bread. Its earthy flavor, velvety texture, and satisfying taste make it a favorite in many households.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
450g (1 pound) fresh mushrooms (such as button, cremini, or a mix), sliced
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half for a lighter option)
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
- Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another minute.
- Increase the heat to medium-high and add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8–10 minutes.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually pour in the broth while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the thyme and let the soup cook for 10 minutes, allowing the flavors to meld.
- For a smoother texture, use an immersion blender to purée the soup to your desired consistency. You can also transfer the soup to a blender in batches. Leave some mushroom pieces intact if you prefer a chunkier soup.
- Lower the heat and stir in the heavy cream. Simmer gently for another 5 minutes, ensuring the soup doesn’t boil, to prevent the cream from curdling.
- Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve warm.
