Cream of Mushroom Soup

Introduction

Cream of Mushroom Soup is a rich and velvety dish that brings together the earthy flavor of mushrooms with a creamy, comforting base. This classic soup is the perfect balance of savory, creamy, and umami goodness. It can be enjoyed on its own or used as a base for other recipes, such as casseroles and sauces.

I first made this soup when I was craving something cozy and comforting, and it quickly became a family favorite. The kitchen was filled with the delightful aroma of sautéed mushrooms and garlic, and the soup itself was the perfect blend of smooth, creamy texture and rich mushroom flavor. What I love about this recipe is how versatile it is—whether you’re serving it as a starter, enjoying it with a crusty loaf of bread, or using it as an ingredient in other dishes, it’s always a hit.

What’s great about this Cream of Mushroom Soup is how easy it is to prepare. With just a few simple ingredients and a bit of time on the stovetop, you can create a dish that’s both comforting and flavorful. Whether you’re making it for a quiet evening at home or using it in a larger meal, this soup is sure to become a staple in your kitchen!

Perfect for:

• Cozy winter meals
• A starter for a dinner party
• Comfort food lovers
• Soup lovers
• A creamy base for casseroles

Why You’ll Love This Cream of Mushroom Soup

Here’s why Cream of Mushroom Soup will become your new favorite:

• Rich and Creamy Texture: The combination of sautéed mushrooms and cream creates a luxurious, velvety texture that’s both satisfying and comforting.
• Earthy Mushroom Flavor: Fresh mushrooms add a deep, umami flavor that pairs perfectly with the creamy base.
• Simple Ingredients: Made with easy-to-find ingredients, this soup comes together quickly, making it perfect for weeknight dinners.
• Customizable: You can adjust the thickness, seasoning, or use different types of mushrooms to suit your taste.
• Perfect for Meal Prep: This soup stores and freezes well, making it an ideal option for preparing meals ahead of time.

Preparation and Cooking Time

• Total Time: 40 minutes
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 6 servings
• Calories per serving: Approximately 200-250 calories
• Key Nutrients: Protein: 5g, Carbs: 18g, Fat: 15g

Ingredients

Gather these ingredients to make your Cream of Mushroom Soup:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450g) fresh mushrooms, sliced (button mushrooms, cremini, or a mix)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Ingredient Highlights

• Mushrooms: Mushrooms bring a deep, earthy flavor that is the star of the soup. You can use any variety, such as button, cremini, or a mix of wild mushrooms, for different flavors and textures.
• Heavy Cream: Cream adds a rich and smooth consistency to the soup, making it indulgent and comforting.
• Butter: Butter provides richness and helps sauté the vegetables to create a flavorful base for the soup.
• Thyme: This herb complements the mushrooms beautifully, adding a savory and slightly earthy note to the soup.

Step-by-Step Instructions

Here’s how to make Cream of Mushroom Soup:

Prepare the Soup Base:

1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become tender. The mushrooms will shrink and begin to brown.
3. Add the Flour and Seasoning: Sprinkle the flour over the mushrooms and stir well to combine. This will help thicken the soup. Add the dried thyme, salt, and pepper to taste. Stir the mixture and cook for another 2 minutes.

Add the Broth and Cream:

4. Add the Broth: Slowly pour in the chicken or vegetable broth, stirring to combine. Bring the soup to a simmer, allowing it to cook for 10 minutes. The broth will reduce slightly and the flavors will meld.
5. Add the Cream: Once the soup has simmered, reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes, ensuring the soup is heated through and the flavors are fully developed.

Blend the Soup (Optional):

6. Blend the Soup (Optional): For a smoother texture, you can use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot. If you prefer a chunkier texture, you can skip this step.

Serve:

7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers on the side.

How to Serve Cream of Mushroom Soup

Cream of Mushroom Soup is a versatile dish that can be served in various ways:

• With Crusty Bread: Serve with a slice of toasted baguette or a warm, buttery roll for dipping.
• As a Starter: Serve small portions as an appetizer before a larger meal.
• With a Salad: Pair the soup with a light green salad for a complete meal.
• In a Casserole: Use the soup as a base for casseroles or creamy pasta dishes.
• With Cheese: Top the soup with grated Parmesan or other cheese for added flavor.

Additional Tips for Cream of Mushroom Soup

Here are some tips to ensure your Cream of Mushroom Soup is perfect every time:

• Use Fresh Mushrooms: Fresh mushrooms will give the soup a better texture and flavor than canned mushrooms.
• Adjust Consistency: If the soup is too thick, add more broth or cream to reach your desired consistency.
• Customize the Flavor: Add a splash of white wine or sherry to the soup for a deeper flavor.
• Use a Variety of Mushrooms: Experiment with different types of mushrooms, such as shiitake, oyster, or portobello, to add complexity to the flavor.
• Make it Vegan: For a vegan version, use vegetable broth and coconut milk or almond milk instead of cream and butter.
• Make it Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.

Recipe Variations for Cream of Mushroom Soup

Here are 10 variations you can try for Cream of Mushroom Soup:

• Garlic and Herb Cream of Mushroom Soup: Add extra garlic and herbs such as rosemary or oregano to elevate the flavor.
• Vegan Cream of Mushroom Soup: Replace the cream with coconut milk or cashew cream for a dairy-free version.
• Spicy Cream of Mushroom Soup: Add a pinch of cayenne pepper or red pepper flakes to give the soup a bit of heat.
• Truffle Cream of Mushroom Soup: Drizzle with truffle oil before serving for a luxurious, earthy finish.
• Bacon Cream of Mushroom Soup: Add crispy bacon bits to the soup for a smoky, savory flavor.
• Roasted Garlic Cream of Mushroom Soup: Roast the garlic before adding it to the soup for a sweeter, milder flavor.
• Mushroom and Leek Soup: Add leeks along with the onions for a slightly sweeter, more complex flavor.
• Mushroom and Spinach Soup: Stir in fresh spinach at the end of cooking for added greens and nutrition.
• Cream of Mushroom and Potato Soup: Add diced potatoes for extra heartiness and texture.
• Cheesy Cream of Mushroom Soup: Stir in shredded cheddar or Gruyère cheese for a cheesy version of this comforting soup.

Freezing and Storage for Cream of Mushroom Soup

• Freezing: This soup freezes well. Let it cool completely, then transfer to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.

Special Equipment for Cream of Mushroom Soup

Here are some special equipment items to make preparing your Cream of Mushroom Soup easier:

• Immersion Blender: An immersion blender allows you to blend the soup directly in the pot for a smooth, creamy texture.
• Countertop Blender: If you don’t have an immersion blender, a countertop blender can also be used to puree the soup in batches.
• Soup Pot: A large pot with a heavy bottom helps cook the soup evenly and prevents burning.
• Measuring Cups and Spoons: Ensure accurate measurements for the best results.

Frequently Asked Questions for Cream of Mushroom Soup

1. Can I use dried mushrooms instead of fresh?
   Yes, dried mushrooms can be used, but be sure to rehydrate them in hot water before adding them to the soup.
2. Can I make this soup ahead of time?
   Yes, this soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well.
3. Can I make this soup vegan?
   Yes, simply substitute the butter with olive oil and use coconut or almond milk instead of cream for a dairy-free version.
4. Can I add other vegetables to the soup?
   Yes, you can add other vegetables like carrots, celery, or leeks to add more flavor and texture.
5. How do I know when the soup is done?
   The soup is done when the mushrooms are tender and the soup has thickened to your desired consistency.

Print

Conclusion

Cream of Mushroom Soup is a timeless dish that combines rich, creamy texture with the earthy, savory flavor of mushrooms. It’s easy to make, comforting, and can be customized in many ways. Whether you enjoy it on its own, as a base for casseroles, or as a topping for your favorite dishes, this soup is a versatile favorite.

This recipe is perfect for cozy nights at home or when you’re in need of a quick, satisfying meal. With just a few ingredients, you can create a delicious and hearty soup that’s sure to please everyone at the table.

I’d love to see how your Cream of Mushroom Soup turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!