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Cream of Mushroom Soup Recipe

French · Soup · 45 min total

A velvety, earthy cream of mushroom soup made with fresh mushrooms and a touch of cream. This comforting classic is perfect for a cozy dinner starter or a light lunch.

Ingredients

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

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
4. Sprinkle flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
5. Gradually pour in the broth while stirring constantly. Add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Using an immersion blender, blend the soup until smooth (or carefully transfer to a blender in batches and blend until smooth).
7. Stir in the heavy cream and heat through, but do not boil. Adjust seasoning to taste.
8. Ladle into bowls and garnish with fresh parsley.

Tips

• For a richer flavor, use a mix of mushroom varieties like shiitake or oyster.
• To make it dairy-free, substitute butter with olive oil and use coconut cream or a dairy-free alternative.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• This soup can be frozen without the cream; add cream after thawing and reheating.

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