Introduction
When it comes to comfort food, few dishes can match the warm, creamy goodness of homemade cream of mushroom soup. Whether you’re enjoying it as a standalone meal or using it as a base for other recipes, this delicious mushroom soup delivers a rich depth of flavor. With fresh mushrooms, aromatic herbs, and creamy broth, this dish is easy to make and far superior to store-bought versions. If you’ve never made cream of mushroom soup from scratch, this recipe will show you just how simple and rewarding it can be.
Ingredients
To make the best homemade cream of mushroom soup, you’ll need the following ingredients:
Essential Ingredients
- 2 tablespoons olive oil – For sautéing and adding richness.
- 2 tablespoons butter – Adds depth of flavor and richness.
- 1 medium onion, finely chopped – Provides a sweet, aromatic base.
- 2 garlic cloves, minced – Enhances the savory profile.
- 1 pound fresh mushrooms (button, cremini, or a mix), sliced – The star of the soup.
- 1 tablespoon all-purpose flour – Helps thicken the soup.
- 4 cups vegetable or chicken stock – Creates a flavorful broth.
- ½ cup heavy cream – Adds creaminess and velvety texture.
- 1 teaspoon fresh thyme leaves – Infuses a hint of earthiness.
- Salt and pepper, to taste – Enhances overall flavor.
- Chopped parsley or croutons, for garnish – Optional, for presentation.
Step-by-Step Instructions
1. Prepare the Mushrooms
Before you begin, clean the mushrooms by gently wiping them with a damp paper towel to remove any dirt. Slice them evenly to ensure they cook uniformly.
2. Sauté the Aromatics
In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the finely chopped onion and garlic and sauté until they become soft and fragrant, about 3-4 minutes.
3. Cook the Mushrooms
Stir in the sliced mushrooms and thyme. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and turn golden brown. If desired, set aside a few cooked mushrooms for garnish later.
4. Add Flour for Thickening
Sprinkle 1 tablespoon of all-purpose flour over the mushrooms. Stir well to coat everything evenly. Cook for 1 minute, allowing the flour to cook out its raw taste. This step is crucial for thickening the soup.
5. Pour in the Stock
Gradually add the vegetable or chicken stock, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes. This allows the flavors to meld beautifully.
6. Blend for Creamy Consistency
Using an immersion blender, puree the soup until it’s smooth and velvety. If you prefer a chunkier texture, blend only part of the soup or leave some mushroom pieces whole. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
7. Stir in the Cream
Lower the heat and stir in the heavy cream, mixing until fully incorporated. Taste the soup and adjust the seasoning with salt and black pepper.
8. Garnish and Serve
Ladle the homemade cream of mushroom soup into bowls. Garnish with the reserved sautéed mushrooms, fresh parsley, or crunchy croutons for added texture and presentation. Serve warm and enjoy!
Tips for the Best Cream of Mushroom Soup
- Use a mix of mushrooms – Combining button, cremini, and shiitake mushrooms adds depth of flavor.
- For a dairy-free option, substitute heavy cream with coconut milk or cashew cream.
- Enhance the umami by adding a splash of soy sauce or Worcestershire sauce.
- Make it ahead of time – This soup stores well and tastes even better the next day.
- Pair with crusty bread for an even heartier meal.
Nutritional Information
This rich and creamy soup is packed with nutrients from mushrooms while remaining relatively low in calories compared to many other creamy soups.
Per Serving (Approximate Values):
- Calories: 220 kcal
- Carbohydrates: 15g
- Protein: 6g
- Fat: 15g
- Fiber: 2g
Frequently Asked Questions (FAQs)
1. Can I freeze cream of mushroom soup?
Yes, but it’s best to freeze the soup before adding the cream. Dairy-based soups can sometimes separate when frozen. If freezing, omit the cream, then add it after reheating.
2. What can I substitute for heavy cream?
You can use half-and-half, coconut milk, cashew cream, or even Greek yogurt for a lighter alternative.
3. Can I make this soup vegan?
Absolutely! Use vegan butter or oil, vegetable stock, and coconut or cashew cream instead of dairy.
4. What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat.
5. What can I serve with cream of mushroom soup?
Pair it with crusty bread, garlic bread, a side salad, or a grilled cheese sandwich.
Conclusion
There’s nothing quite like a warm bowl of homemade cream of mushroom soup on a chilly day. With its rich texture, deep umami flavor, and comforting warmth, this recipe is bound to become a favorite. Making it from scratch ensures fresh, natural flavors and allows you to customize it to your liking. Whether you’re making it for a cozy dinner or as a base for casseroles, this creamy mushroom soup is sure to impress. Try it today and experience the ultimate homemade comfort food!