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Classic Cream of Mushroom Soup Recipe

French · Soup · 45 min total

A velvety, rich cream-based soup that's perfect for a comforting starter or light meal. This recipe uses simple ingredients to create a deeply flavorful and smooth soup.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, melt butter with olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8 minutes.
3. Sprinkle flour over the mushrooms and stir well to coat. Cook for 2 minutes, stirring constantly.
4. Gradually pour in the broth while stirring to prevent lumps. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Remove from heat. Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to pot.)
6. Stir in heavy cream and thyme. Season with salt and pepper to taste. Heat through over low heat, but do not boil.
7. Ladle into bowls and garnish with fresh parsley.

Tips

• For a richer flavor, use a mix of mushroom varieties such as shiitake or oyster.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
• To make it vegetarian, use vegetable broth and ensure the cream is plant-based if desired.

More about Cream-based soups →

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