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Easy Cream of Mushroom Soup

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A warm, creamy, and comforting mushroom soup made with tender mushrooms, onion, garlic, broth, and cream for a rich homemade flavor.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 lb mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme or 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Clean and slice the mushrooms into even pieces.
  2. In a large pot, heat the butter and olive oil over medium heat.
  3. Add the onion and cook until soft and translucent.
  4. Stir in the garlic and cook until fragrant.
  5. Add the mushrooms and cook until they release their moisture and turn golden brown.
  6. Sprinkle the flour over the mushroom mixture and stir well to coat evenly.
  7. Slowly pour in the broth while stirring constantly to prevent lumps.
  8. Bring the soup to a simmer and cook for about 15 minutes.
  9. Stir in the heavy cream or milk, then season with salt and black pepper.
  10. Cook for a few more minutes until smooth, creamy, and heated through.
  11. For a thicker texture, blend part of the soup while leaving some mushroom pieces whole.
  12. Garnish with fresh thyme or parsley and serve warm.

Notes

  • Use a mix of mushrooms such as cremini, shiitake, or portobello for deeper flavor.
  • Add a splash of white wine while cooking the mushrooms for extra richness.
  • Use milk instead of heavy cream for a lighter soup.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently over low heat and add a splash of broth or milk if the soup becomes too thick.

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