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Cream Of Mushroom Soup

Cream of Mushroom Soup


  • Author: Maria
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A rich, creamy, and flavorful homemade cream of mushroom soup made with fresh mushrooms, garlic, onions, and herbs, finished with a velvety texture. Perfect as a comforting meal or a base for casseroles, gravies, and sauces.


Ingredients

Scale
  • 3 tbsp butter (or olive oil for dairy-free option)
  • 1 lb mushrooms (cremini, white button, or shiitake, sliced)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (or coconut milk for vegan option)
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme)
  • 1/4 tsp nutmeg (optional, enhances flavor)
  • 1 tbsp Worcestershire sauce (optional, for depth)
  • 1 tbsp balsamic vinegar or white wine (optional, for acidity)

Instructions

  • Sauté the Mushrooms – In a large pot, melt butter over medium heat. Add mushrooms and cook until golden brown, about 5-7 minutes. Add onion and garlic, sauté for another 2 minutes.

  • Thicken the Base – Sprinkle flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

  • Simmer – Gradually pour in the broth, stirring constantly. Bring to a gentle simmer and cook for 10-15 minutes, allowing flavors to develop.

  • Blend for Texture – For a smooth soup, use an immersion blender or transfer to a blender and process until creamy. For a chunkier texture, leave some mushroom slices whole.

  • Add Cream & Seasonings – Reduce heat to low and stir in heavy cream, thyme, nutmeg, Worcestershire sauce, and balsamic vinegar (if using). Simmer for 5 minutes until fully combined.

  • Taste & Adjust – Add more salt, pepper, or herbs as needed. Serve hot, garnished with fresh thyme and a swirl of cream.

Notes

  • For a dairy-free version, substitute butter with olive oil and heavy cream with coconut milk or cashew cream.
  • For a gluten-free version, use cornstarch instead of flour for thickening.
  • For extra depth, add a splash of white wine or sherry during the sauté step.
  • For added richness, stir in grated Parmesan cheese before serving.
  • Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, French

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Cream of mushroom soup, homemade mushroom soup, creamy mushroom soup, easy mushroom soup, best mushroom soup