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Cream of Mushroom Soup - Image 2

Cream of Mushroom Soup

A classic Cream of Mushroom Soup that's rich, creamy, and full of flavor. Perfect for a cozy meal, this easy recipe can be customized to your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mushrooms sliced, a mix of cremini and shiitake works well
  • 2 tablespoons butter unsalted
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth low-sodium preferred
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1 teaspoon fresh thyme chopped, or 1/2 teaspoon dried

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a large pot, melt the butter with the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
  2. Add the garlic and mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 10 minutes.
  3. Sprinkle the flour over the mushrooms and stir to coat. Cook for 2 minutes to remove the raw flour taste.
  4. Slowly pour in the broth, stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 10 minutes, allowing it to thicken.
  5. Stir in the heavy cream and thyme. Simmer for another 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with additional fresh thyme or a drizzle of cream if desired.

Notes

Chef's Tips:
• For a smoother texture, blend half the soup and return it to the pot.
• Avoid boiling the soup after adding the cream to prevent it from curdling.
• Serve with crusty bread for a complete meal.
Food Safety:
• Ensure soup reaches a simmer to kill any harmful bacteria.
• Refrigerate leftovers within 2 hours and consume within 3-4 days.