Description
This incredible cream of mushroom soup recipe delivers a rich, velvety, and flavorful comfort food experience. Perfect for any occasion, its earthy mushroom notes and creamy texture make it a delightful and hearty meal.
Ingredients
Scale
- 1 pound fresh mushrooms (button, cremini, or a mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Prepare the mushrooms: Clean and slice the mushrooms. You can use a mix of different types for added flavor.
- Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onions and cook until transparent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.
- Cook the mushrooms: Add the sliced mushrooms to the pot. Cook until they release their moisture and begin to brown, about 10 minutes.
- Add flour: Sprinkle the flour over the mushroom mixture. Stir well and cook for an additional 2-3 minutes to remove the raw flour taste.
- Pour in broth: Gradually add the broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Blend the soup: For a creamy texture, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half or leave it as is.
- Stir in cream: Reduce heat to low and stir in the heavy cream. Add the dried thyme, salt, and pepper to taste. Allow it to heat through, but do not let the soup boil.
- Garnish and serve: Remove from heat and serve hot, garnished with fresh parsley or chives for an added touch.
Notes
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch.
- If the soup is too salty, add a few diced potatoes to absorb excess salt.
- Feel free to add other vegetables like carrots or celery when sautéing the onions.
- For a spicier soup, add crushed red pepper flakes or hot sauce.
- Substitute heavy cream with half-and-half, coconut cream, or plant-based milk for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 300 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 8g
- Cholesterol: N/A