This creamy mushroom soup is like a warm hug in a bowl! Packed with tasty mushrooms and a velvety texture, it’s perfect for chilly days.
I love how easy this soup is to make. Just chop, cook, and blend! Pair it with some crusty bread, and you’ve got a cozy meal ready in no time.
Key Ingredients & Substitutions
Mushrooms: White or cremini mushrooms are the stars of the show. Creminis have a deeper flavor. If you’re feeling adventurous, try shiitake or portobello mushrooms for a different taste!
Cream: I love using heavy cream for that rich satisfaction. If you’re looking for a lighter option, half-and-half works well too. Dairy-free? Try coconut cream or almond milk for a unique twist!
Broth: Vegetable broth is great for a vegetarian option. Chicken broth adds a hearty flavor. Make sure to use low-sodium options if you’re watching your salt intake.
Flour: This ingredient is optional but helps thicken the soup. If you prefer gluten-free cooking, substitute it with cornstarch or use a gluten-free flour blend.
How Do You Get the Best Flavor from Your Mushrooms?
Cooking mushrooms properly brings out their earthy flavor! Start by sautéing the mushrooms after the onions and garlic. This allows them to release moisture and become golden brown. Aim for about 8-10 minutes on medium heat, stirring occasionally.
- Use a large pot to avoid crowding when you add the mushrooms.
- Don’t rush this step; let the mushrooms truly caramelize for the best taste!
Cream of Mushroom Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 12 ounces white or cremini mushrooms, sliced (plus a few extra slices for garnish)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, chopped (for garnish)
- Sour cream or crème fraîche (optional, for garnish)
How Much Time Will You Need?
This delicious cream of mushroom soup takes about 10 minutes to prepare and around 30 minutes to cook, so you can have it ready in about 40 minutes total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion, stirring frequently, and sauté until it becomes soft and translucent, which should take about 5 minutes. Then, add in the minced garlic and cook for another minute until you can smell its delicious aroma.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Let them cook for about 8-10 minutes, stirring occasionally until they release their moisture and turn a lovely golden brown. This step is crucial for bringing out their earthy flavor!
3. Add the Flour (Optional):
If you’d like a thicker soup, sprinkle the flour over the mushrooms at this point. Stir well to coat the mushrooms in the flour and cook for an additional 2 minutes.
4. Add Broth and Simmer:
Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes so the flavors can meld together nicely.
5. Blend the Soup:
Once the soup has simmered, use an immersion blender to puree it until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be cautious with the hot liquid!
6. Stir in the Cream:
Return the pureed soup to low heat and gently stir in the heavy cream or half-and-half. Warm it through, making sure not to bring it back to a boil.
7. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. When ready to serve, ladle the soup into bowls and garnish with the reserved sautéed mushroom slices, a swirl of sour cream or crème fraîche, and a sprinkle of fresh thyme or parsley.
Enjoy your cozy, creamy mushroom soup!
Can I Use Different Types of Mushrooms?
Absolutely! While white or cremini mushrooms are the go-to for this recipe, you can experiment with shiitake, portobello, or even a mix for a more complex flavor. Just keep in mind that some mushrooms may alter the taste slightly, so choose based on your preference!
How Can I Make This Soup Vegan?
To make a vegan version, simply substitute the heavy cream with coconut cream or a plant-based alternative like cashew cream. Use vegetable broth instead of chicken broth, and skip the butter, using olive oil instead!
Can I Freeze Leftovers?
Yes, you can freeze leftover soup! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It should keep well in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and heat gently on the stove, adding a splash of broth if necessary to bring back its creamy texture.
What Should I Serve with Cream of Mushroom Soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or even a hearty sandwich. For a more filling meal, serve it over rice or pasta!
