This creamy mushroom soup is warm and comforting, packed with flavorful mushrooms and a hint of garlic. It’s easy to whip up for lunch or dinner!
You can enjoy it on its own or as a tasty side to a sandwich. I love making a big batch and freezing some—perfect for those cozy days when you need something simple and delicious! 😋
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms add a deep flavor, but you can use button mushrooms or a mix of wild mushrooms for variety. If you’re feeling adventurous, shiitake mushrooms offer a wonderful taste too!
Heavy Cream: For a lighter version, consider substituting half-and-half or whole milk. You could also try coconut cream for a dairy-free option. Just remember, using less creamy alternatives may change the soup’s texture.
Thyme: Fresh thyme gives the soup a beautiful aroma, but dried thyme works too. If you don’t have thyme, rosemary or parsley can serve as a nice replacement for a different flavor profile.
Broth: Vegetable broth is perfect for a vegetarian option, while chicken broth gives a richer taste. You can even use water in a pinch, but it will be less flavorful.
What’s the Best Way to Blend the Soup Smoothly?
Blending is an important step for a creamy texture. If you’re using an immersion blender, it’s straightforward! Just make sure to blend until smooth, checking for any chunks. If using a regular blender, allow the soup to cool slightly first, and fill the blender in small batches to avoid spills.
- Blend the soup in batches, filling the blender to no more than halfway.
- Hold the lid down with a towel to prevent hot liquid from spraying.
- Return the blended soup to the pot and stir well after blending.
Taking time with this step ensures a lovely creamy consistency that’s so satisfying! Enjoy your cooking! 🥣
Cream of Mushroom Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces (450g) cremini or button mushrooms, sliced (reserve some for garnish)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Optional garnish: fresh thyme sprigs, cracked black pepper, red pepper flakes
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and approximately 30 minutes for cooking. So, you can have a delicious and creamy mushroom soup ready in just about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering. Once hot, add the chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes. Then stir in the minced garlic and cook it for an additional minute until you can smell that fantastic aroma!
2. Cook the Mushrooms:
Add most of the sliced mushrooms to the pot (remember to save some for garnish) along with the fresh thyme. Cook this mixture, stirring occasionally, until the mushrooms release their liquid and start browning—this should take around 8 to 10 minutes.
3. Thicken the Soup:
Next, sprinkle the flour over the cooked mushrooms and mix well. Cook for 1-2 minutes to eliminate the raw flour taste. Now, gradually pour in the broth while stirring to avoid lumps. Let the mix come to a boil, then reduce the heat and let it simmer for 15-20 minutes to let all those lovely flavors meld together.
4. Blend Until Smooth:
Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a blender, purée until smooth, and then return it to the pot.
5. Finish with Cream:
Stir in the heavy cream and warm the soup through without allowing it to boil again. This is where it gets all rich and delicious!
6. Season and Garnish:
Taste and season with salt and black pepper as needed. For a lovely finishing touch, sauté the reserved mushroom slices in a little butter until they’re golden brown and sprinkle them over your soup. Add some fresh thyme leaves and cracked black pepper, or a pinch of red pepper flakes if you like a bit of heat.
7. Serve and Enjoy:
Serve the soup hot with toasted bread or your favorite side. Enjoy this rich and comforting mushroom soup with a creamy texture and a lovely earthy aroma!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms are great choices, feel free to experiment with other types like shiitake, portobello, or a mix of wild mushrooms for added flavor and texture.
Is There a Way to Make This Soup Lighter?
Yes! You can substitute the heavy cream with half-and-half, whole milk, or even coconut milk for a lighter and dairy-free option. Keep in mind that this will slightly change the texture but it’s still delicious!
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months! Just reheat on the stove over low heat, stirring occasionally to prevent sticking.
Can I Make This Soup Vegan?
Definitely! To make it vegan, use olive oil instead of butter, substitute heavy cream with a plant-based cream or coconut milk, and opt for vegetable broth. The flavors will still be rich and satisfying!
