Description
A rich and creamy homemade Cream of Mushroom Soup made from sautéed cremini mushrooms, onions, garlic, and herbs, thickened with flour and enriched with heavy cream. This comforting soup is perfect for warming up on chilly days or as a flavorful addition to your favorite recipes.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- ½ cup finely chopped yellow onion
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low sodium vegetable broth or chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing
- ½ cup heavy cream
- Chopped fresh parsley (optional, for serving)
Instructions
- Sauté Vegetables: Melt the butter in a medium saucepan or Dutch oven over medium heat. Add the finely chopped onion and sliced mushrooms, cooking and stirring occasionally until they become softened and tender, about 7-8 minutes.
- Add Garlic and Flour: Stir in the minced garlic and then sprinkle the all-purpose flour over the mixture. Cook for 1 minute while stirring continuously to combine and eliminate the raw flour taste.
- Add Broth and Seasonings: Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Add dried thyme, salt, and black pepper. Bring the mixture to a low simmer and cook while stirring frequently until the soup thickens, about 5-10 minutes.
- Incorporate Cream: Stir in the heavy cream and continue to cook gently at a very low simmer for another 2-3 minutes until the soup reaches your desired thickness. Taste the soup and adjust salt and pepper as needed.
- Serve: Remove the soup from heat and serve hot. Garnish with chopped fresh parsley if desired, or use as a substitute for canned cream of mushroom soup in other recipes.
Notes
- Use cremini mushrooms for a deep earthy flavor, but you can substitute with button mushrooms if preferred.
- For a thicker soup, increase the flour slightly or reduce the broth by simmering longer.
- To make this soup vegan, substitute butter with olive oil and use coconut cream or a plant-based cream alternative instead of heavy cream.
- Fresh thyme can be used instead of dried; use about 1 teaspoon fresh.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
