Cream of Mushroom Soup
A rich and velvety soup packed with earthy cremini mushrooms, fragrant thyme, and a touch of cream. This classic comfort food is perfect for a cozy lunch or an elegant starter, ready in under 45 minutes.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Mushrooms
- b.In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- c.Add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
- d.Add the minced garlic and cook for another minute until fragrant.
- e.Increase the heat to medium-high. Add the sliced mushrooms, salt, pepper, and dried thyme. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown and caramelize. Avoid overcrowding the pan; cook in batches if necessary.
- 2
Step 2
- a.Create the Roux
- b.Sprinkle the all-purpose flour over the cooked mushroom mixture.
- c.Stir constantly for 1-2 minutes to cook out the raw flour taste and evenly coat the mushrooms. The mixture will become thick and pasty.
- 3
Step 3
- a.Deglaze and Simmer
- b.Gradually pour in about 1 cup of the vegetable broth, whisking continuously and scraping the bottom of the pot to release any flavorful browned bits (deglazing).
- c.Once smooth, slowly whisk in the remaining broth until fully combined.
- d.Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld and deepen.
- 4
Step 4
- a.Blend the Soup
- b.Remove the pot from the heat. For a partially chunky texture, remove about one cup of the mushroom solids and set aside.
- c.Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. For a completely smooth soup, blend thoroughly.
- d.If using a stand blender, let the soup cool slightly. Carefully transfer it to the blender in batches, leaving the lid's vent open and covering it with a folded towel to allow steam to escape. Blend until smooth and return to the pot.
- e.If you set aside mushrooms, stir them back into the blended soup.
- 5
Step 5
- a.Finish and Serve
- b.Stir in the heavy cream. Gently heat the soup over low heat for 2-3 minutes until warmed through. Do not allow it to boil, as this can cause the cream to curdle.
- c.Taste the soup and adjust the seasoning with more salt and pepper if needed.
- d.Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use a mix of mushrooms like cremini, shiitake, and oyster.
- 2Ensure mushrooms are well-browned. This caramelization step is key to developing a deep, savory flavor.
- 3Bringing the heavy cream to room temperature before adding it to the hot soup helps prevent it from curdling.
- 4For an extra layer of flavor, add a splash of dry sherry or white wine to the pot after the mushrooms have browned and let it cook off for a minute before adding the flour.
- 5The soup will thicken as it cools. If it's too thick upon reheating, thin it out with a little extra broth or milk.
Adapt it for your goals.
Dairy-Free / Vegan
Use a plant-based butter, full-fat oat milk or cashew cream instead of heavy cream, and ensure you are using vegetable broth.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a gluten-free all-purpose blend or 2 tablespoons of cornstarch mixed with a little cold broth to create a slurry.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh herbs like rosemary or sage along with the thyme for a more complex herbal aroma.
Richer FlavorRicher Flavor
Use beef or chicken broth instead of vegetable broth for a deeper, more savory base.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which help provide energy by breaking down proteins, fats, and carbohydrates.
Supports Immune Function
Mushrooms contain selenium, a powerful antioxidant that supports the immune system and helps prevent damage to cells and tissues.
Source of Antioxidants
Mushrooms provide antioxidants like ergothioneine, which may help protect the body's cells from oxidative stress and reduce inflammation.
Frequently asked questions
A 1.5 cup serving of this soup contains approximately 340-360 calories, depending on the specific ingredients used, particularly the fat content of the cream and broth.