Cream of mushroom soup is the ultimate comfort food that’s rich, creamy, and packed with earthy mushroom flavors. Whether you’re looking for a cozy meal on a chilly day or a delicious base for casseroles and other recipes, this homemade cream of mushroom soup is a classic that never goes out of style. It’s quick to prepare, full of savory goodness, and makes a perfect side dish or main course. With just a few simple ingredients, you can create a luxurious, velvety soup that’s far better than any store-bought version.

Ingredients:

• 1 tablespoon butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced (button, cremini, or a mix of wild mushrooms)
• 2 tablespoons all-purpose flour
• 3 cups vegetable or chicken broth
• 1 cup heavy cream (or whole milk for a lighter version)
• 1/2 teaspoon dried thyme (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: A drizzle of truffle oil for a gourmet touch

Instructions:

Step 1: Sauté the Vegetables In a large soup pot, melt the butter over medium heat. Add the finely chopped onion and garlic, sautéing for about 5 minutes until the onion is soft and translucent. This forms the base of your soup and adds wonderful flavor.

Step 2: Cook the Mushrooms Add the sliced mushrooms to the pot and cook them for 7-10 minutes, until they release their moisture and become soft. Stir occasionally to ensure they cook evenly. The mushrooms should shrink in size and become nicely browned, intensifying their flavor.

Step 3: Make the Roux Once the mushrooms are cooked down, sprinkle the flour over the mushrooms and stir well to combine. This creates a roux, which will help thicken the soup. Let the flour cook for 1-2 minutes to remove any raw taste. Stir frequently to prevent it from burning.

Step 4: Add Broth and Simmer Slowly pour in the vegetable or chicken broth while stirring to avoid lumps. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes. This allows the flavors to meld together and the soup to thicken.

Step 5: Blend the Soup (Optional) For a smooth and velvety texture, use an immersion blender to blend the soup directly in the pot until smooth. If you prefer a chunky texture, you can blend only half of the soup or leave it as is. Alternatively, you can transfer the soup to a blender in batches (be careful when blending hot liquids).

Step 6: Add the Cream Once the soup is blended to your desired consistency, stir in the heavy cream (or whole milk for a lighter version). Continue to cook for another 5 minutes, allowing the soup to thicken further. Adjust the seasoning with salt, pepper, and dried thyme (if using). If you want a richer flavor, a drizzle of truffle oil can elevate the soup even more.

Step 7: Serve and Garnish Ladle the creamy mushroom soup into bowls and garnish with freshly chopped parsley. For extra indulgence, you can top it with a swirl of cream or a few extra sautéed mushroom slices. Serve with a side of warm, crusty bread or a light salad.

Tips for the Perfect Cream of Mushroom Soup:

1. Use a Variety of Mushrooms: For a more complex flavor, use a mix of different mushrooms, such as cremini, shiitake, and portobello. Wild mushrooms, like chanterelles or porcini, add an earthy depth that makes the soup extra special.
2. Adjust the Consistency: If you prefer a thicker soup, add a bit more flour or cook it down longer. For a thinner soup, simply add more broth or cream.
3. Dairy-Free Version: If you want a dairy-free version, substitute the butter with olive oil and use coconut cream or almond milk in place of the heavy cream.
4. Herbs and Spices: Experiment with different herbs and spices. Fresh thyme or rosemary can be used instead of dried thyme, and a pinch of nutmeg or white pepper adds a unique flavor. For extra richness, consider adding a splash of white wine when cooking the mushrooms.
5. Make It Ahead: This soup stores well in the fridge for 3-4 days and can also be frozen for up to 3 months. If freezing, it’s best to skip the cream until reheating, as it can separate when frozen.

Why Cream of Mushroom Soup is So Loved:

Cream of mushroom soup is beloved for its comforting, creamy texture and its earthy, savory flavor. The combination of sautéed mushrooms, rich cream, and seasonings makes this soup irresistibly warm and satisfying. It’s the perfect dish for cool evenings, a comforting lunch, or as a starter to a special meal.

This homemade version is not only healthier and more flavorful than the canned variety, but it’s also incredibly easy to make. Whether you’re serving it on its own or using it as a base for other dishes (like casseroles or sauces), this cream of mushroom soup is versatile, tasty, and sure to become a favorite in your recipe rotation.

So grab your mushrooms, fire up the stove, and treat yourself to a bowl of this creamy goodness today!

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