Cream of Mushroom Soup
This homemade cream of mushroom soup is rich and creamy, with loads of sliced and chopped mushrooms for plenty of flavor. So much better than store-bought!
Servings: 8
Ingredients
- 1 cup heavy cream
- 2 pounds fresh mushrooms (a mix of cremini, baby bella, white button, or shiitake)
- 4 tablespoons unsalted butter
- 1 cup finely diced onion (about 1 medium onion)
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ⅛ teaspoon ground nutmeg
- 2 cups vegetable broth or chicken broth
- optional garnish: chopped fresh parsley and/or extra sliced and sautéed mushrooms
Instructions
- Take heavy cream out of the refrigerator to let it warm up to room temperature while you’re prepping the rest of the soup.1 cup heavy cream
- Clean mushrooms. Roughly chop 8 ounces (about a quarter of the mushrooms, it doesn’t have to be exact). Slice the remaining mushrooms into ¼-inch slices (see note).2 pounds fresh mushrooms
- In a large pot, heat the butter over medium heat. Add onion and sauté for about 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.4 tablespoons unsalted butter, 1 cup finely diced onion, 3 cloves garlic, minced
- Add all the mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and are mostly cooked.
- Stir in the flour, thyme, salt, pepper, and nutmeg. Continue to cook, stirring constantly, for 2 minutes.3 tablespoons all-purpose flour, 1 teaspoon fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ⅛ teaspoon ground nutmeg
- Slowly pour in the broth while stirring continuously to prevent lumps. Increase heat to high to bring the mixture to a simmer and then reduce heat to medium and cook for 10 to 15 minutes, stirring occasionally, allowing the flavors to develop and the soup to thicken slightly.2 cups vegetable broth or chicken broth
- Reduce heat to low, stir in the heavy cream and gently heat the soup for 2 to 3 minutes. Don't boil the soup.
- Taste and season with additional salt and black pepper as needed.
- Ladle the soup into bowls and garnish with chopped parsley, extra sliced mushrooms, or a drizzle of cream if desired.
Video
Notes
- Buying mushrooms: Cream of mushroom soup can be made with any type of mushroom, either cultivated or wild. I find that a mixture of mushrooms gives the best flavor but if you prefer, the soup can be made with all button mushrooms. If you use dried mushrooms, soak them first.
- Prepping the mushrooms: We found that a mix of roughly chopped and sliced mushrooms adds to the soup's texture. If you buy your mushrooms already sliced, roughly chop about 8 ounces of the sliced mushrooms to achieve this.
- Storage & reheating: Promptly refrigerate leftover soup in a covered container. It will keep for up to 3 days. It does not freeze well. To reheat, heat it in a saucepan over low heat until steaming. Try not to boil the soup. Individual portions can be reheated in the microwave.
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 10g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 541mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
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