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Cream of Mushroom Soup

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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. Whether you’re looking for a warm, hearty meal or a versatile ingredient, this soup is sure to become a staple in your kitchen.

Ingredients

Scale
  • 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.

Instructions

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:

  1. 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.
  2. 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):

  1. 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:

  1. 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.

Nutrition

Find it online: https://herbites.com/cream-of-mushroom-soup/