Here’s a rich and creamy homemade cream of mushroom soup recipe that’s far better than canned! 🍄🥣
🍄 Homemade Cream of Mushroom Soup
Ingredients (Serves 4)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 16 oz (450g) fresh mushrooms (button, cremini, or a mix), sliced
- 2 tbsp all-purpose flour
- 4 cups (950 ml) vegetable or chicken broth
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt & black pepper, to taste
- ½ cup (120 ml) heavy cream or half-and-half
- Optional: 1 tsp soy sauce or Worcestershire sauce for extra umami
Instructions
- Sauté aromatics & mushrooms
- In a large pot, melt butter with olive oil over medium heat.
- Add onions and cook 3–4 min until soft.
- Add garlic and cook 30 seconds until fragrant.
- Add mushrooms and cook 7–10 min until they release moisture and start to brown.
- Make the roux
- Sprinkle flour over the mushrooms and stir well for 1–2 minutes to cook the raw flour taste.
- Add broth & seasonings
- Slowly pour in the broth while stirring to avoid lumps.
- Add thyme, salt, pepper, and optional soy/Worcestershire sauce.
- Bring to a gentle simmer for 10–15 minutes.
- Blend (optional for smooth texture)
- For a creamy soup, use an immersion blender to partially or fully blend.
- If you prefer chunkier soup, leave it as is.
- Add cream
- Stir in cream and heat gently (do not boil) for 2–3 minutes.
- Adjust seasoning.
- Serve
- Garnish with fresh parsley, a drizzle of cream, or sautéed mushroom slices.
Tips & Variations
- Dairy-free: Use coconut milk or oat cream instead of heavy cream.
- Extra earthy flavor: Add a few dried porcini mushrooms soaked in hot water and blended into the soup.
- Thicker soup: Use less broth or add an extra tablespoon of flour.
- Lighter version: Use milk instead of cream and reduce butter.
This soup is perfect as a starter, for creamy pasta sauces, or even as a base for casseroles.
If you want, I can also give a super quick 15-minute version that’s almost as good as homemade. Do you want that version too?
