Description
This Cream of Mushroom Soup is the ultimate comfort food—rich, creamy, and irresistibly cozy. Packed with buttery mushrooms, garlic, and a touch of thyme, this easy homemade version tastes gourmet but comes together in just 35 minutes. Perfect for weeknights or chilly evenings, it’s simple, hearty, and pure comfort in every spoonful.
Ingredients
Main Ingredients:
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2 tbsp unsalted butter
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1 tbsp olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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16 oz mushrooms (cremini or button), sliced
Seasonings and Others:
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¼ tsp dried thyme
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¼ tsp salt
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¼ tsp black pepper
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3 tbsp all-purpose flour
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3 cups vegetable or chicken broth
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1 cup heavy cream
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1 tbsp soy sauce (optional, for extra umami)
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Fresh parsley, chopped (for garnish)
Instructions
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Sauté the Aromatics:
Melt butter with olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant. -
Cook the Mushrooms:
Add mushrooms, thyme, salt, and pepper. Cook 6–8 minutes, stirring occasionally, until golden brown and slightly caramelized. -
Thicken the Base:
Sprinkle in flour and stir well to coat. Cook 1–2 minutes to remove raw flour taste. -
Add the Broth:
Gradually pour in broth while stirring to prevent lumps. Simmer for 10 minutes until slightly thickened. -
Finish with Cream:
Lower heat and stir in heavy cream and soy sauce. Simmer a few minutes more—do not boil. -
Blend (Optional):
Use an immersion blender to puree all or half of the soup for a silky texture. -
Serve:
Ladle into bowls, top with parsley, and enjoy warm with crusty bread.
Notes
Combine different mushrooms (cremini, shiitake, button) for deeper flavor.
For a dairy-free version, use coconut milk or oat cream.
Add shredded chicken, tofu, or barley for a heartier soup.
Avoid boiling after adding cream to maintain smoothness.
The soup tastes even better the next day—ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American