This creamy mushroom soup is a warm hug in a bowl! Made with fresh mushrooms, garlic, and a hint of thyme, it’s smooth, comforting, and perfect for chilly days.
Honestly, I think it tastes even better with a crunchy bread on the side. It feels like a little cozy treat! Plus, it’s so easy to whip up in no time—perfect for busy weeknights!
Key Ingredients & Substitutions
Mushrooms: Fresh mushrooms like cremini or white button bring depth to the soup. If they’re not available, you can use canned mushrooms. While they won’t be as vibrant, they can work in a pinch!
Butter: Unsalted butter is my go-to for cooking. It allows you to control the salt level in the soup. You can substitute with olive oil or vegan butter for a dairy-free version.
Heavy Cream: For an extra creamy texture, I prefer heavy cream. If you’re looking for lighter options, half-and-half or even coconut milk can work well for a different flavor profile.
Thyme: Fresh thyme gives the soup a lovely aroma. If you don’t have fresh, dried thyme is a decent substitute—just use less since it’s more potent.
How Do I Get the Mushrooms to Brown Perfectly?
Browning mushrooms well is crucial for an amazing flavor. Here’s how to do it right:
- Start with dry mushrooms; don’t rinse them before slicing. Pat them dry to remove excess moisture.
- Heat the pot over medium heat before adding butter. This helps to jumpstart the browning process.
- Cook the mushrooms without crowding the pan. If needed, work in batches to avoid steaming them.
Let them sit in one spot for a minute before stirring to encourage a nice golden color. This adds a great depth of flavor to your soup! Enjoy making it!
How to Make Cream of Mushroom Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) fresh mushrooms (such as cremini or white button), sliced, plus extra for garnish
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy mushroom soup will take about 10 minutes for preparation and 30 minutes for cooking, totaling around 40 minutes. Perfect for a cozy weeknight dinner or a lovely weekend lunch!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by cleaning the mushrooms thoroughly, making sure to remove any dirt. Slice the mushrooms and set aside a few slices to use as garnish later on.
2. Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Then add the minced garlic and cook for an additional minute or until fragrant.
3. Cook the Mushrooms:
Now, add the sliced mushrooms and thyme to the pot. Cook them for about 8-10 minutes, stirring occasionally, until they release their moisture and start to brown. This step is important for developing flavor!
4. Make the Roux:
Next, stir in the flour and cook for 1-2 minutes. This will help thicken the soup as it cooks.
5. Add the Broth:
Gradually whisk in the vegetable or chicken broth, ensuring there are no lumps. Bring the soup to a boil, then lower the heat and let it simmer for about 15 minutes.
6. Sauté the Garnish Mushrooms:
While the soup is simmering, take a separate pan and sauté the reserved mushroom slices with a little butter until they are golden brown. Set them aside for garnish.
7. Blend the Soup:
Once the soup has simmered, use an immersion blender to blend it until smooth and creamy. If you don’t have one, you can carefully transfer the soup in batches to a regular blender.
8. Add the Cream:
Return the blended soup to low heat and stir in the heavy cream. Warm it through, but be careful not to let it boil after adding the cream.
9. Season and Serve:
Finally, season your soup with salt and freshly ground black pepper to taste. Serve it in bowls, topped with the sautéed mushroom slices and a sprinkle of fresh parsley for a beautiful finish!
Enjoy your comforting, creamy mushroom soup—it’s the perfect way to warm up!
Can I Use Dried Mushrooms Instead of Fresh?
Yes, you can! If you’re using dried mushrooms, rehydrate them in warm water for about 30 minutes before slicing and adding them to the soup. Drain and chop them before including in the recipe!
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or a cashew cream for a dairy-free alternative. You’ll still achieve a creamy texture and delicious flavor!
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it’s too thick.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add other vegetables like carrots, celery, or even spinach for added nutrition. Just chop them finely and sauté them along with the onion before adding the mushrooms!