🍄 Cream of Mushroom Soup
⭐ Ingredients (4 servings)
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1 lb mushrooms, sliced
(Cremini/baby bella, button, shiitake, or a mix) -
2 tbsp butter
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1 tbsp olive oil
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1 medium onion, diced
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3–4 garlic cloves, minced
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1 tsp fresh thyme (or ½ tsp dried)
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2–3 tbsp flour
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4 cups chicken or vegetable broth
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1 cup heavy cream (or half-and-half)
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½ tsp soy sauce or Worcestershire (optional—adds umami)
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Salt & black pepper to taste
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Fresh parsley or chives for garnish
🧑🍳 Instructions
1. Sauté the mushrooms
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Heat butter + oil in a large pot over medium-high.
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Add mushrooms; cook 7–10 minutes until browned and they release their liquid.
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Remove a small handful for garnish (optional).
2. Build the flavor base
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Add onions to the pot; cook 3–4 minutes.
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Stir in garlic and thyme; cook 30 seconds.
3. Make the roux
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Sprinkle flour over the mixture and stir well.
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Cook 1–2 minutes to remove raw flour taste.
4. Add liquids
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Slowly pour in broth while stirring to avoid lumps.
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Bring to a gentle simmer for 10–15 minutes.
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Add soy sauce/Worcestershire if using.
5. Blend (optional but recommended)
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Smooth soup: Blend the whole pot with an immersion blender.
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Chunky soup: Blend only half, leaving mushroom pieces intact.
6. Add cream
Stir in heavy cream and simmer gently for 2–3 minutes.
Do not let it boil hard after adding cream.
7. Finish
Taste and adjust salt, pepper, and thyme.
Garnish with parsley/chives and the reserved mushrooms.
⭐ Variations
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Extra rich: Add 2 tbsp cream cheese before blending.
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More mushroom depth: Add ½ cup dried porcini mushrooms (rehydrated) + their soaking liquid.
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Healthy version: Use milk + a cornstarch slurry instead of cream.
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Vegan: Use coconut cream and vegetable broth; replace flour with cornstarch.
If you want, I can also make:
🍄 A golden mushroom version
🍲 A chicken-and-mushroom soup
🌿 A dairy-free or gluten-free version
🍞 A casserole-ready condensed-style cream of mushroom
Just tell me!
