This creamy mushroom soup is warm and cozy, perfect for a chilly day! With rich mushrooms and a touch of garlic, it’s simple yet so flavorful.
I love topping it with crispy croutons for a delightful crunch. It’s like wrapping yourself in a warm blanket—so comforting! 🥣
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms are my go-to for their deep flavor, but white mushrooms work too! If you’re looking for a twist, try using shiitake or even portobello mushrooms for a more robust taste.
Onion: I prefer sweet yellow onions for their mild sweetness. If you’re in a hurry, green onions can work in a pinch—they’ll give a different flavor but still tasty!
Heavy Cream: This adds richness to the soup. If you want a lighter version, use half-and-half or even coconut milk for a dairy-free option.
Thyme: Fresh thyme brings great flavor, but you can use dried thyme if that’s what you have. Just remember, dried herbs are more potent, so use about one-third of the amount.
How Do I Achieve a Smooth and Creamy Texture?
The key to a fabulous cream of mushroom soup is blending! After cooking the chunky ingredients, using an immersion blender or a regular blender can create that smooth consistency. Here are some tips:
- Let the soup cool a bit before blending to avoid splattering.
- If you use a regular blender, fill it halfway and blend in batches to prevent overflow.
- Don’t skip the blending! This transforms the soup and makes it creamy.
Remember to taste and adjust the seasoning after blending! Happy cooking!
Cream of Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 12 ounces cremini or white mushrooms, sliced (reserve a few slices for garnish)
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Optional: crusty bread for serving
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 30 minutes to cook, giving you a total of approximately 45 minutes from start to finish. Perfect for a warm and comforting meal any day!
Step-by-Step Instructions:
1. Heating the Base:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering. This combination adds a lovely flavor to your soup.
2. Sautéing the Aromatics:
Add the chopped onion and garlic to the pot. Sauté them until they are softened and fragrant, which should take about 3-4 minutes. Keep stirring so they don’t burn!
3. Adding the Mushrooms:
Next, stir in the sliced mushrooms along with the thyme leaves. Cook this mixture for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. This step brings out their rich flavor!
4. Creating the Roux:
Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook this for about 2 minutes while stirring constantly. This will help thicken your soup later.
5. Mixing in the Broth:
Gradually whisk in the broth, ensuring there are no lumps. Bring the soup to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld and the soup to thicken slightly.
6. Blending for Creaminess:
Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have one, let the soup cool slightly and blend it in batches in a regular blender. If you do this, make sure to return the soup to the pot afterward!
7. Adding the Cream:
Stir in the heavy cream and heat the soup through, but be careful not to boil it. Now’s the time to season with salt and freshly ground black pepper to taste. Adjust to your preference!
8. Garnishing:
In a small skillet, sauté the reserved mushroom slices in a little butter until they are golden and slightly crispy. Use these to garnish your soup, along with a few fresh thyme sprigs and a sprinkle of cracked pepper for an appealing finish.
9. Serving:
Serve the soup hot with some crusty bread on the side for dipping, if you like. It’s delicious and perfect for any meal!
Enjoy your rich, velvety cream of mushroom soup! It’s sure to warm your heart and home.
Can I Use Dried Mushrooms Instead?
Absolutely! If you’re using dried mushrooms, just rehydrate them in warm water for about 30 minutes before slicing and adding them to the soup. Make sure to strain the soaking water and add it to the broth for extra flavor.
Can I Make This Soup Dairy-Free?
Yes, you can easily make this soup dairy-free! Substitute the heavy cream with coconut cream or a dairy-free alternative like almond or cashew milk. Just remember to adjust the seasoning to enhance the flavors.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to freezer-safe containers. It should keep well for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.