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Cream of Mushroom Soup

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Cream of Mushroom Soup is a comforting classic that combines earthy mushrooms with a rich and creamy base. Packed with savory flavor, this soup is the perfect blend of smooth and hearty textures. Whether enjoyed as a light meal on its own or as a luxurious starter for a larger dinner, this soup is sure to warm you up on a chilly day. It’s a dish that brings a sense of coziness and nostalgia with every spoonful.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 pound (450g) fresh mushrooms, sliced (use a mix of cremini, white button, and shiitake for a more complex flavor)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 3 tablespoons all-purpose flour
  • 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • Croutons or a drizzle of truffle oil (optional, for serving)

Ingredient Highlights

  • Mushrooms: The star of the dish, mushrooms provide an earthy, umami-rich flavor. Use a combination of varieties for the best taste.
  • Onions and Garlic: These aromatics form the flavor base of the soup.
  • Butter and Olive Oil: The combination of butter and olive oil creates a rich flavor while preventing the butter from burning.
  • Thyme: This herb adds a subtle woodsy flavor that pairs perfectly with the mushrooms.
  • Heavy Cream: Adds a luxurious, creamy texture to the soup.

Instructions

Sauté the Vegetables

  1. Heat the Butter and Oil: In a large pot over medium heat, melt the butter with the olive oil.
  2. Cook the Onions and Garlic: Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Add the garlic and sauté for another 1-2 minutes until fragrant.
  3. Sauté the Mushrooms: Add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown. Season with salt, pepper, and thyme.

Make the Soup Base

  1. Add the Flour: Sprinkle the flour over the mushrooms and stir well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
  2. Add the Broth: Gradually pour in the broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 10-15 minutes until slightly thickened.

Blend and Finish

  1. Blend the Soup: For a smoother texture, use an immersion blender to blend part of the soup, leaving some chunks for texture. You can also transfer half of the soup to a blender and puree it, then return it to the pot.
  2. Add the Cream: Stir in the heavy cream and cook for another 2-3 minutes until heated through. Adjust seasoning with additional salt and pepper if needed.

Serve

  1. Garnish and Enjoy: Ladle the soup into bowls and garnish with chopped parsley, croutons, or a drizzle of truffle oil for an extra touch of flavor. Serve with crusty bread on the side.

Nutrition

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