This creamy mushroom soup is a warm hug in a bowl! Packed with tender mushrooms and smooth flavors, it’s perfect for chilly nights.
I love pairing it with a slice of crusty bread. It really makes me feel cozy. Plus, it’s super quick to whip up on a busy day!
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms provide a rich flavor. You can substitute them with button mushrooms or shiitake for a different taste. For a more intense mushroom flavor, try using dried mushrooms; just rehydrate them in warm water first.
Onion: A small onion adds sweetness. Yellow onions are perfect, but you could also use shallots for a milder flavor or even leeks for a unique twist.
Butter: I use unsalted butter for better control over salt levels. If you’re dairy-free, opt for olive oil or coconut oil. Just keep in mind that it will change the flavor a bit.
Cream: Heavy cream gives a luscious texture, but you can substitute with half-and-half or coconut cream for a lighter version. Non-dairy options like cashew cream work well too!
Broth: Vegetable broth is suitable for a vegetarian version, while chicken broth adds richness. Homemade broth is always great if you have it on hand.
How Do You Achieve Just the Right Texture in Your Soup?
Getting that smooth and creamy texture is key! After cooking the mushrooms and other ingredients, blending is the next big step. Here’s how to do it effectively:
- Use an immersion blender for easy blending right in the pot. This keeps things less messy.
- If using a regular blender, cool the soup slightly first before blending in batches. Remember, hot liquids can splatter!
- Blend until completely smooth for a velvety finish. If you prefer a chunkier soup, blend just half and keep some mushroom pieces intact.
Don’t forget to stir in the cream at the end to keep it rich and delicious. This technique keeps the soup’s body intact while still giving you that creamy feel!
How to Make Cream of Mushroom Soup
Ingredients You’ll Need:
- 1 lb (450g) cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Olive oil (optional, for sautéing mushrooms)
- Fresh thyme or extra mushroom slices for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend about 10 minutes prepping your ingredients and another 20 minutes cooking everything together. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, which should take about 4-5 minutes. This step builds a nice base flavor for the soup.
2. Add Garlic and Mushrooms:
Next, toss in the minced garlic and sauté for another minute. Keep stirring to prevent the garlic from burning. Now, add the sliced mushrooms to the pot. Cook them while stirring occasionally until they’ve released their moisture and start to turn golden brown—this should take about 8-10 minutes. If you’d like a richer taste, consider adding a splash of olive oil for browning.
3. Create the Roux:
Stir in the flour and cook the mixture for about 1-2 minutes. This forms a roux, which will help thicken the soup and add richness. Make sure to keep stirring!
4. Add Broth and Seasonings:
Gradually pour in the broth while stirring continuously to avoid lumps. Toss in the thyme and bring your soup to a gentle boil. This is where the flavor starts to come together!
5. Simmer and Blend:
Lower the heat and let the soup simmer for about 15 minutes. This allows all the flavors to meld beautifully. Once it’s ready, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend until fluffy and smooth. Return it all to the pot.
6. Finish with Cream:
Stir in the heavy cream and heat through on low—just don’t boil it! Season with salt and pepper to taste. This is where your soup gets that lovely creamy texture!
7. Serve and Enjoy!
Now it’s time to serve! Ladle the warm soup into bowls and garnish with some sautéed mushroom slices and a sprinkle of fresh thyme or black pepper if you like. Enjoy your delicious soup with a side of crusty toasted bread!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini mushrooms are lovely, you can also use button mushrooms, shiitake, or even a mix of your favorites for varied flavor. Just keep in mind that different mushrooms may impart different tastes and textures to the soup.
How Can I Make This Recipe Dairy-Free?
You can easily make this soup dairy-free by substituting the heavy cream with coconut cream, cashew cream, or a non-dairy milk like almond or oat milk. Just ensure to choose an unsweetened variety to keep the flavor balanced!
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat it gently on the stove or in the microwave, stirring occasionally to ensure it heats evenly.
Can I Freeze Cream of Mushroom Soup?
Yes, you can freeze the soup! Allow it to cool completely, then pour it into freezer-safe containers. It should stay good for up to 3 months. To reheat, thaw it in the fridge overnight and warm on the stove, adding a splash of broth or cream to adjust the consistency if necessary.
