Cream of Mushroom Soup
This homemade Cream of Mushroom Soup recipe features fresh cremini mushrooms, a rich butter-flour roux, and a silky finish of heavy cream. Ready in about 35 minutes with one pot, it delivers deep, earthy flavor that completely outshines anything from a can.
Equipment
- Large heavy-bottomed pot or Dutch oven - at least 4 quarts / 3.8L
- Immersion Blender - or standard countertop blender
- Wooden spoon or heat-safe spatula
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
- Microplane grater - optional, for grating garlic
Ingredients
- 3 tablespoons unsalted butter - 42g
- 1 medium yellow onion - about 1 cup or 150g, finely diced
- 4 garlic cloves - minced or grated
- 1 lb cremini mushrooms - 450g, cleaned and sliced 1/4-inch thick
- 1/4 cup all-purpose flour - 30g
- 3 cups chicken broth - 720ml, or vegetable broth for vegetarian
- 1 cup heavy cream - 240ml
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper - plus more to taste
- 1 tablespoon dry sherry - or dry white wine, optional but recommended
- fresh parsley - for garnish
- fresh thyme - for garnish
Instructions
- Wipe mushrooms clean with a damp paper towel (do not rinse), then slice into 1/4-inch (6mm) slices. Finely dice onion and mince or grate garlic.
- Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 4-5 minutes.
- Add minced garlic and cook, stirring constantly, for about 60 seconds until fragrant. Do not let it burn.
- Add sliced mushrooms and increase heat to medium-high. Cook 7-10 minutes, stirring only occasionally, until liquid evaporates and mushrooms turn golden brown at the edges.
- If using sherry or wine, add it now and deglaze the pot, scraping up browned bits. Let cook 1-2 minutes until mostly absorbed.
- Sprinkle flour over mushrooms and stir to coat completely. Cook, stirring constantly, for 1-2 minutes to remove raw flour taste.
- Slowly pour in broth while stirring continuously. Add thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer 10-12 minutes until thickened.
- Remove from heat and blend with an immersion blender to your desired consistency (smooth or chunky). If using a countertop blender, cool slightly and blend in batches.
- Return pot to low heat. Stir in heavy cream and heat through for 3-5 minutes. Do not let boil. Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with fresh parsley, thyme, or a drizzle of cream. Serve immediately with crusty bread or croutons.
Notes
- Don't crowd the mushrooms: If your pot is too small, saute the mushrooms in two batches. Crowded mushrooms steam instead of brown, and browning is key for deep flavor.
- Add broth gradually: Pour slowly while stirring to prevent lumps in the roux. This is the most common cause of uneven texture.
- Season in layers: Add a little salt at each stage (onions, broth, and at the end) for the most balanced flavor.
- Mushroom substitutions: White button mushrooms work well but yield a milder flavor. A blend of cremini, shiitake, and oyster mushrooms adds more complexity.
- Dairy-free option: Replace butter with olive oil and heavy cream with full-fat coconut milk or oat cream. Use vegetable broth for a vegan version.
- For a lighter soup: Swap heavy cream for whole milk or half-and-half. The soup will be slightly less rich but still creamy.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months (without cream added for best results when reheating).
- Reheating: Warm over medium-low heat, stirring frequently. Add a splash of broth or cream to loosen if too thick.
- As a casserole base: This soup is thinner than canned condensed soup. Use about 1.5 cups in place of one 10.75-ounce can and reduce other liquids in your recipe.
- Make it extra special: Drizzle with truffle oil, add fresh herbs like tarragon or rosemary, or top with reserved sauteed mushroom slices for a restaurant-style presentation.