Description
A rich and cozy cream of mushroom soup made with sautéed mushrooms, onion, garlic, broth, and heavy cream. It is silky, savory, and perfect for a comforting lunch or dinner.
Ingredients
Scale
- 2 pounds cremini or white button mushrooms, sliced
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Place a large soup pot or Dutch oven over medium heat.
- Add the butter, then stir in the diced onion and sliced mushrooms. Cook for 8 to 10 minutes until the mushrooms release their moisture and begin to brown.
- Stir in the garlic, thyme, salt, and black pepper, then cook for 1 more minute.
- Sprinkle the flour over the mushroom mixture and stir well so everything is evenly coated. Cook for 1 to 2 minutes.
- Slowly pour in the broth while stirring constantly until smooth.
- Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.
- Blend about half the soup with an immersion blender, or transfer part of it carefully to a blender, then return it to the pot.
- Stir in the heavy cream and let the soup warm through over low heat for 3 to 5 minutes.
- Taste and adjust the seasoning if needed, then serve hot.
Notes
- For deeper flavor, use a mix of cremini and white button mushrooms.
- For a smoother texture, blend a little more of the soup.
- For a lighter version, substitute half-and-half for the heavy cream.
- Serve with toasted bread, crackers, or a simple green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cream of mushroom soup, creamy mushroom soup, homemade mushroom soup, comfort food soup, easy mushroom soup