Here’s a simple and delicious recipe for homemade Cream of Mushroom Soup that you can make easily at home. This soup is rich, comforting, and full of the deep, earthy flavors of mushrooms. It’s perfect as a starter for a dinner party or as a cozy meal on its own. The creamy texture and the savory taste of mushrooms make it a favorite comfort food.
Table of Contents for homemade cream of mushroom soup recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button mushrooms (sliced) | 2 cups |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Onion (finely chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Vegetable or chicken broth | 3 cups |
| Heavy cream | 1 cup |
| All-purpose flour | 2 tablespoons |
| Fresh thyme (optional) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Preparation Method:
- Sauté the Mushrooms:
- Heat 1 tablespoon of butter and olive oil in a large pot over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes until golden brown. Remove half of the mushrooms and set them aside for garnishing later.
- Cook the Onions and Garlic:
- In the same pot, add the remaining butter. Once melted, add the finely chopped onions and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute.
- Create the Roux:
- Sprinkle the flour over the onions and garlic, and stir continuously for 1-2 minutes to cook the flour. This will help thicken the soup.
- Add Broth and Simmer:
- Gradually pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat and cook for about 10-15 minutes until the soup thickens slightly.
- Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it in batches to a blender and puree until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest unblended.
- Add Cream and Season:
- Stir in the heavy cream and thyme (if using), and season with salt and black pepper to taste. Let the soup cook for another 5 minutes on low heat, stirring occasionally.
- Garnish and Serve:
- Ladle the soup into bowls, top with the reserved sautéed mushrooms, and garnish with freshly chopped parsley. You can also drizzle a bit of extra cream or olive oil on top for presentation.
Presentation & Decoration:
- Serving: Serve the soup hot with crusty bread or garlic croutons on the side. A drizzle of cream on top adds a nice finishing touch. If you’re serving this for a special occasion, sprinkle some extra herbs like thyme or parsley to enhance the presentation.
- Decoration: For a restaurant-style look, use a swirl of cream on the surface and arrange the reserved mushrooms neatly in the center. You can also add a few sprigs of thyme or rosemary as a decorative element.
Conclusion:
This homemade Cream of Mushroom Soup is not only simple to prepare but also bursting with rich flavors that elevate a humble dish to a comforting and indulgent meal. With its velvety texture and earthy mushroom taste, it’s perfect for any occasion, whether you’re serving it as a starter or a light meal.
Frequently Asked Questions:
Can I use different types of mushrooms?
Yes! While button mushrooms are commonly used, you can experiment with other varieties like cremini, shiitake, or portobello for a deeper flavor.
Can I make this soup vegan?
Absolutely. You can replace the butter with olive oil, the cream with coconut milk or almond milk, and use vegetable broth to make it completely plant-based.
Can I freeze Cream of Mushroom Soup?
Yes, you can freeze the soup without the cream. When ready to serve, thaw it, reheat, and then stir in the cream at the end for a fresh taste.
How long does it last in the fridge?
The soup will keep in the fridge for up to 3 days. Reheat it on the stove, adding a splash of broth or cream if it thickens too much.