This creamy mushroom soup is warm and comforting, made with fresh mushrooms, garlic, and a touch of cream. It’s perfect for a cozy night in!
What I love most is how easy it is to whip up. Just sauté, blend, and enjoy! Plus, it makes the house smell amazing. Who needs a fancy restaurant? 🍄❤️
Key Ingredients & Substitutions
Mushrooms: Fresh cremini or button mushrooms are great for this soup. If you’re in a pinch, you can use dried mushrooms. Just rehydrate them in hot water first. I’ve also made this soup with a mix of mushrooms for a deeper flavor.
Butter: Unsalted butter is preferred here, but you can use olive oil for a lighter option. If you’re dairy-free, coconut oil or a non-dairy butter substitute works well too.
Broth: Vegetable or chicken broth adds depth to the flavor. Low-sodium options are best if you want more control over the saltiness. Homemade broth can also make a big difference in taste!
Heavy Cream: For a lighter version, use half-and-half or even almond milk. If you’re looking for a dairy-free option, coconut cream or cashew cream gives a lovely richness.
Thyme: Dried thyme works well, but fresh thyme adds a brighter flavor. For a different taste, you could use rosemary or sage, depending on your preference.
How Can I Get My Soup to Be Super Creamy?
The creaminess in your mushroom soup comes from blending it well. If you want it extra smooth, make sure to blend the soup until it’s completely pureed. Here are some tips:
- Cook the mushrooms well to release their moisture; this adds to the soup’s creaminess.
- Add the flour after the mushrooms to help thicken it. This step is essential for that luscious texture.
- Use an immersion blender for convenience; it avoids transferring hot soup to a blender and spilling.
- Stir in the cream at the end of cooking to keep it fresh and avoid curdling.
Feel free to get creative with this soup! Adding different herbs or spices can give it your unique touch. Enjoy!
Cream of Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh mushrooms (cremini or button), sliced
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Olive oil or butter for sautéing mushrooms (additional 1 tbsp)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This creamy mushroom soup takes about 15 minutes of prep time and 30 minutes of cooking time, making it a total of about 45 minutes from start to finish. Perfect for a comforting meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, which takes about 5 minutes. The onions should be soft and fragrant.
2. Add Garlic:
Throw in the minced garlic and sauté for another 1 minute. Stir it around to release that delicious aroma, but be careful not to burn it!
3. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook them until they are soft and most of the moisture is evaporated, which should take about 8-10 minutes. Make sure to stir occasionally so they cook evenly.
4. Thicken the Soup:
Sprinkle the flour over the mushroom mixture and stir well to coat everything. This helps thicken your soup as it cooks. Let it cook for about 2 minutes so the flour has a chance to get rid of its raw taste.
5. Add Broth and Seasoning:
Gradually pour in the vegetable or chicken broth while stirring to combine, ensuring there are no lumps. Next, add in the thyme, salt, and pepper. Bring the mixture to a gentle simmer, letting it cook for 10-15 minutes for all these wonderful flavors to come together.
6. Blend Until Smooth:
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have one, carefully transfer the soup to a blender in batches, blend until smooth, and then return it to the pot.
7. Stir in the Cream:
Pour in the heavy cream, stirring to combine. Heat the soup through without allowing it to boil. Taste and adjust seasoning as needed—it’s all about making it perfect for you!
8. Garnish and Serve:
In a small skillet, heat the additional 1 tablespoon of olive oil or butter. Sauté a few sliced mushrooms until they are golden brown—a lovely garnish for your soup. Serve the soup hot, topped with sautéed mushrooms and a sprinkle of fresh thyme or parsley if you like.
Enjoy your rich, smooth, and flavorful Cream of Mushroom Soup with crusty bread or a refreshing side salad! It’s sure to be a hit!
Can I Use Canned Mushrooms Instead of Fresh?
While fresh mushrooms provide the best flavor and texture, you can use canned mushrooms in a pinch. Just rinse and drain them before adding to the soup, but the overall flavor may be less robust.
How Can I Make This Soup Dairy-Free?
To make a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream alternative like cashew cream. You can also use vegetable broth with no added cream for a lighter base.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave, and add a splash of broth or cream if it needs a little moisture.
What Can I Add for Extra Flavor?
For a flavor boost, consider adding a splash of white wine while cooking, or tossing in some sautéed garlic, shallots, or even a bit of nutmeg for a warm, earthy flavor. Fresh herbs like parsley or chives also add a nice finish when serving.
