Description
Cream of Mushroom Soup is a warm, comforting dish with a rich, earthy flavor and a velvety, creamy texture. Made with fresh mushrooms, garlic, and cream, it’s a cozy classic perfect for chilly days or elegant dinners.
Ingredients
- 1 lb fresh mushrooms (cremini, button, or a mix), sliced
- 2 tbsp butter
- 1 tbsp olive oil (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt, to taste
- Black pepper, to taste
- Optional: fresh thyme or parsley, for garnish
Instructions
- In a large pot, heat butter (and olive oil if using) over medium heat. Add chopped onion and cook until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms and sauté for 10–12 minutes until they release moisture and become golden brown.
- Sprinkle in flour and stir to coat the mushrooms. Cook for 1 minute to eliminate raw flour taste.
- Gradually stir in broth, whisking to avoid lumps.
- Simmer for 10–15 minutes until thickened and flavorful.
- Reduce heat and stir in cream. Season with salt and pepper to taste.
- For a smoother texture, blend part or all of the soup using an immersion blender.
- Serve hot, garnished with fresh herbs or a swirl of cream if desired.
Notes
- For extra depth, add a splash of white wine after sautéing the mushrooms.
- Use plant-based cream for a dairy-free version.
- For a heartier soup, add a diced potato while simmering.
- Enhance flavor with a sprinkle of Parmesan or a drizzle of truffle oil before serving.
- Reheat gently on the stovetop, stirring often to maintain texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
