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Cream of Mushroom Soup Recipe

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4.1 from 14 reviews

This creamy, comforting Cream of Mushroom Soup features sautéed mushrooms and onions in a rich broth blended with heavy cream. Perfect for chilly days, it combines seared shiitake, cremini, or baby bella mushrooms with fresh thyme and garlic, creating a savory, velvety soup that can be enjoyed as a starter or main. Made on the stovetop, it’s easy to prepare and can be blended smooth or served with a chunky texture.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Base

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Mushrooms

  • 1½ lbs mushrooms (cremini, shiitake, or baby bella), sliced

Liquids & Seasonings

  • ¼ cup vegetable broth (for deglazing)
  • ⅓ cup all-purpose flour
  • 1 chicken bouillon cube
  • Salt and pepper, to taste
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 4 cups vegetable broth (low sodium or unsalted)
  • 1 cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Sauté the aromatics: In a large Dutch oven, melt the butter over medium heat and add the olive oil. Add the chopped onion and minced garlic, and cook for 3–5 minutes until they soften and become translucent, releasing their aroma.
  2. Cook the mushrooms: Add the sliced mushrooms to the pot. Cook them for 7–10 minutes, stirring occasionally, until their moisture evaporates and they begin to lightly brown, intensifying their flavor.
  3. Deglaze with broth: Pour in ¼ cup vegetable broth to deglaze the pan, scraping up the browned bits from the bottom. Cook for 1–2 minutes until the broth slightly reduces, infusing the soup with deep, savory notes.
  4. Add the flour: Sprinkle the all-purpose flour over the mushroom mixture. Stir constantly to evenly coat and cook the flour for 1 minute, which helps thicken the soup later.
  5. Season and add broth: Crumble in the chicken bouillon cube, then season with salt, pepper, and fresh thyme. Pour in the remaining 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to simmer and cook for 10 minutes, stirring occasionally. Taste and adjust seasoning if necessary.
  6. Add the cream: Lower the heat to low and stir in the heavy cream. Allow the soup to gently simmer for 2 minutes, avoiding boiling to prevent curdling and to meld the flavors.
  7. Serve: Spoon the soup into bowls, garnish with freshly chopped parsley, and serve hot. Optionally, blend with an immersion blender for a smoother texture if desired.

Notes

  • For a smoother texture, use an immersion blender or blend in batches until desired consistency.
  • Avoid burning the garlic to prevent bitterness in the soup.
  • Season towards the end because the soup thickens while cooking, which affects the saltiness.
  • To make a lighter soup, reduce or omit the heavy cream.
  • Store leftovers refrigerated up to 5 days or freeze for up to 3 months.
  • Reheat on stovetop or microwave; thaw before reheating if frozen or reheat gently from frozen on low heat.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/cream-of-mushroom-soup-recipe/