This creamy mushroom soup is a warm hug in a bowl! It’s rich and flavorful, packed with tender mushrooms and a touch of garlic for extra yumminess.
I love to enjoy this soup with some crusty bread on the side for dipping. It’s like a cozy meal that warms you right up, perfect for chilly days! 🥣✨
Key Ingredients & Substitutions
Mushrooms: Fresh cremini or button mushrooms work best for flavor, but feel free to experiment with shiitake or portobello for a bolder taste. If you’re in a pinch, canned mushrooms could be used, though fresh adds a special texture!
Butter: I prefer unsalted butter as it allows you to control the saltiness of your soup. If you want a dairy-free version, olive oil or coconut oil makes a great substitute.
Heavy Cream: For a lighter option, use half-and-half, whole milk, or even coconut milk. This can change the flavor a bit, but it’s worth trying if you’re watching calories!
Thyme: Fresh thyme is lovely, but dried thyme works too if that’s what you have. Just remember, dried herbs are more concentrated—use less than the fresh amount.
How Do You Make Sure Your Soup is Smooth and Creamy?
A creamy soup should feel rich and smooth. Blending is key here! An immersion blender is super convenient for this step. If you’re using a standard blender, let the soup cool a bit and blend in small batches to avoid splatters.
- After cooking the mushrooms, add the broth and bring it to a boil.
- Once it’s simmered and the flavors meld, remove it from heat before blending. This keeps everything delicious!
- Blending until smooth is important for a consistent texture, so don’t rush this step.
Be gentle when stirring in the cream afterward; you want it mixed in without boiling, which keeps it luscious rather than curdled. Enjoy creating your creamy soup masterpiece!
Cream of Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh mushrooms (such as cremini or button), sliced, plus a few extra slices for garnish
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh thyme sprigs (optional)
- Coarse salt or flaky sea salt (optional)
How Much Time Will You Need?
This comforting creamy mushroom soup takes about 15 minutes to prep and about 30 minutes to cook, so you can enjoy it in about 45 minutes total!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté them together until the onion is soft and translucent, which should take about 3-5 minutes. The smell will be amazing!
2. Cook the Mushrooms:
Next, add the sliced mushrooms to your pot. Cook them, stirring occasionally. You want to let them release their moisture and become tender, which usually takes about 7-10 minutes. This step really brings out the flavor of the mushrooms!
3. Make the Roux:
Now it’s time to stir in the flour. Cook this mixture for 1-2 minutes to get rid of the raw flour taste and to make a roux. Remember to keep stirring so you don’t get lumps!
4. Add the Broth:
Gradually whisk in the broth, making sure the mixture is smooth as you go. This will help it come together nicely for your soup.
5. Season and Simmer:
Throw in the thyme and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This gives the flavors time to meld together beautifully.
6. Blend Until Smooth:
Remove the pot from the heat, and carefully use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can cool the soup slightly and blend in batches using a standard blender. Just be cautious, as the soup may be hot!
7. Add the Cream:
Return the blended soup to low heat. Now, gently stir in the heavy cream, warming it through without letting it boil. This step makes the soup rich and luxurious!
8. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning with salt and freshly ground black pepper to suit your liking.
9. Prepare the Garnish:
For an extra touch, sauté a few extra mushroom slices in butter until they are golden and tender. This will be your lovely garnish!
10. Serve and Enjoy:
Serve the soup hot! Garnish each bowl with the sautéed mushroom slices, fresh thyme sprigs, and a sprinkle of coarse salt or cracked pepper if desired. Enjoy your comforting bowl of creamy mushroom goodness!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms are great choices, you can experiment with shiitake or portobello mushrooms for a deeper flavor. Just remember that different mushrooms may alter the taste slightly.
Can I Make This Soup Dairy-Free?
Yes! You can substitute heavy cream with coconut milk or a dairy-free cream alternative for a delicious dairy-free option. Just be mindful that it may change the flavor profile a bit!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze Cream of Mushroom Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove.
