Description
This Cream of Mushroom Soup is a rich and comforting classic, made by sautéing fresh mushrooms with onions and garlic, thickened with flour, and finished with creamy heavy cream. Perfect as a warming starter or a cozy meal paired with crusty bread.
Ingredients
Soup Base
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
Mushrooms and Seasoning
- 1 1/2 pounds white mushrooms or brown mushrooms, sliced
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
Thickening and Liquids
- 1/4 cup all-purpose flour
- 3 1/2 cups vegetable stock (or chicken stock)
- 1 cup heavy cream (or half and half)
Instructions
- Sauté Aromatics: Melt butter in a large pot or 4-quart Dutch oven over medium-high heat until it starts to bubble, about 1 minute. Add the finely chopped onion and minced garlic, cooking them until soft and tender, approximately 3 to 4 minutes.
- Cook Mushrooms and Thyme: Add the sliced mushrooms and fresh thyme to the pot. Stir well and cook until the mushrooms are tender and their moisture is released, about 8 to 10 minutes.
- Thicken the Soup: Sprinkle in the flour and mix thoroughly to combine and thicken, cooking for about 1 minute. Pour in the vegetable or chicken stock gradually, stirring to avoid lumps. Season with salt and black pepper to taste. Bring the mixture to a simmer over medium heat and let it cook for 10 to 15 minutes until it thickens, stirring occasionally.
- Add Cream and Blend (Optional): Stir in the heavy cream or half and half. Continue to simmer the soup for another 5 minutes until it reaches the desired creamy consistency. Optionally, transfer half of the soup to a blender or food processor to puree for a smoother texture, then return it to the pot and mix well.
- Serve: Ladle the soup into bowls and serve hot, optionally accompanied by toasted ciabatta, croutons, or crusty bread for dipping.
Notes
- You can use white button mushrooms or brown cremini mushrooms depending on your flavor preference.
- For a lighter soup, substitute heavy cream with half and half or evaporated milk.
- Blending half of the soup creates a creamy texture while still retaining some mushroom chunks for bite.
- Adjust seasoning after blending as flavors intensify with concentration.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
