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
- 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
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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.
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Thicken the Base – Sprinkle flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
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Simmer – Gradually pour in the broth, stirring constantly. Bring to a gentle simmer and cook for 10-15 minutes, allowing flavors to develop.
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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.
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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.
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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