Cream of Mushroom Soup Recipe – Easy Comfort Food Dinner Idea
Cream of mushroom soup is the ultimate comfort food! Fresh mushrooms are simmered with garlic, onions, and herbs, then blended with cream for a rich, velvety texture. Perfect for cozy nights, weeknight dinners, or serving as a starter for holiday meals.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring cups & spoons
- Sharp knife & cutting board
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 lb mixed mushrooms (cremini, shiitake, button), sliced
- 2 tbsp flour (or cornstarch for gluten-free)
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 1 cup heavy cream (or coconut milk for vegan)
- Salt & pepper to taste
- Optional: splash of sherry or Marsala wine
- Garnish: fresh parsley or chives
Instructions
- Sauté Aromatics: Heat butter and oil in a large pot. Add onion and garlic, cooking until fragrant.
- Cook Mushrooms: Add mushrooms, sauté until they release juices and caramelize. Season lightly.
- Add Flour: Sprinkle flour over mushrooms, stirring to coat. Cook for 1–2 minutes.
- Add Broth: Gradually pour in broth, stirring to avoid lumps. Add bay leaf and thyme. Simmer 15 minutes.
- Blend: Remove bay leaf. Blend half the soup until smooth, then return to pot for creamy texture with chunks.
- Finish: Stir in cream. Simmer gently for 5 minutes. Adjust seasoning.
- Serve: Ladle into bowls, garnish with parsley or chives, and serve with crusty bread.
Notes
- Use a mix of mushrooms for depth of flavor.
- Add cream at the end to prevent curdling.
- For vegan, substitute coconut milk or cashew cream.
- For gluten-free, thicken with cornstarch instead of flour.
- A splash of sherry or Marsala wine elevates flavor.