Cream of Mushroom Soup Recipe

Why I’ll Love This Recipe

I love how simple this recipe is while still delivering restaurant-quality flavor. I can prepare it with everyday ingredients, and it comes together in about half an hour. The creamy texture, savory mushrooms, and fragrant herbs make it a comforting dish that I enjoy throughout the year. I also like that I can easily customize it to suit my taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• butter
• olive oil
• onion, finely chopped
• garlic cloves, minced
• fresh mushrooms, sliced
• all-purpose flour
• vegetable or chicken broth
• heavy cream
• fresh thyme
• salt
• black pepper
• chopped fresh parsley for garnish

Directions

1. I melt the butter with the olive oil in a large pot over medium heat.
2. I cook the chopped onion until soft, then stir in the garlic.
3. I add the sliced mushrooms and cook until they release their moisture and become golden.
4. I sprinkle the flour over the mushrooms and stir well for about 1 minute.
5. I slowly pour in the broth while stirring continuously to create a smooth soup.
6. I add the thyme, then let the soup simmer for about 15 minutes.
7. I stir in the heavy cream and cook for another 5 minutes.
8. I blend part or all of the soup if I prefer a smoother consistency.
9. I season with salt and black pepper to taste.
10. I garnish with chopped parsley before serving.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• I add cooked wild mushrooms for a deeper flavor.
• I stir in spinach during the last few minutes of cooking for extra greens.
• I replace the heavy cream with half-and-half for a lighter soup.
• I use coconut milk instead of cream for a dairy-free version.
• I finish the soup with grated Parmesan for an extra savory touch.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. If I want to keep it longer, I freeze it for up to 3 months, although the texture may change slightly because of the cream. I reheat the soup gently over low heat on the stovetop, stirring frequently, or warm individual servings in the microwave until heated through.

FAQs

Can I use different types of mushrooms?

I like using button, cremini, portobello, or a mixture of mushrooms for more complex flavor.

Can I make this soup without cream?

Yes. I can substitute milk, half-and-half, or a dairy-free alternative such as coconut milk or oat cream.

How can I make the soup thicker?

I simmer it a little longer or add a small amount of flour or cornstarch mixed with cold water.

Can I prepare this soup ahead of time?

Yes. I often make it a day in advance because the flavors become even better after resting in the refrigerator overnight.

What can I serve with cream of mushroom soup?

I enjoy serving it with crusty bread, garlic toast, grilled cheese sandwiches, or a fresh green salad.

Conclusion

I always come back to this cream of mushroom soup recipe because it’s creamy, comforting, and packed with rich mushroom flavor. It’s simple enough for a weeknight dinner yet elegant enough to serve to guests. Whether I enjoy it as a light meal or pair it with my favorite bread, it’s a recipe I never get tired of making.

Cream of Mushroom Soup Recipe

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Cream of Mushroom Soup is a rich and creamy homemade soup filled with earthy mushrooms, aromatic onions, garlic, and fresh thyme. It’s a comforting dish that’s easy to prepare and perfect as a starter or a satisfying light meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 16 ounces fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Melt the butter with the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, then stir in the minced garlic and cook for 30 seconds.
3. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
4. Sprinkle the flour over the mushrooms and stir constantly for 1 minute.
5. Gradually pour in the broth while stirring until the mixture is smooth.
6. Add the fresh thyme and simmer for about 15 minutes.
7. Stir in the heavy cream and cook for another 5 minutes.
8. Blend part or all of the soup if a smoother consistency is desired.
9. Season with salt and black pepper to taste.
10. Garnish with chopped fresh parsley and serve warm.

Notes

• Use a mix of button, cremini, or portobello mushrooms for deeper flavor.
• Substitute half-and-half or milk for a lighter soup.
• Use coconut milk or oat cream for a dairy-free variation.
• Stir in fresh spinach during the final minutes of cooking for added nutrition.
• Finish with grated Parmesan cheese for extra savory flavor.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months, noting the texture may change slightly after thawing.
• Reheat gently over low heat, stirring frequently.

Nutrition

• Serving Size: 1 bowl
• Calories: 290 kcal
• Sugar: 5 g
• Sodium: 680 mg
• Fat: 23 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 60 mg