Cream of Mushroom Soup Recipe (with Video)

Cream of Mushroom Soup Recipe: There’s nothing quite as comforting as a bowl of warm, creamy mushroom soup on a chilly day. This timeless dish has been a favorite across kitchens worldwide, combining the earthy flavor of mushrooms with a luscious, velvety base.

While store-bought versions are convenient, nothing beats the rich taste and customizable nature of a homemade batch. Plus, you get the bonus of knowing exactly what goes into your meal!

Ingredients You’ll Need

To make the perfect cream of mushroom soup, gather the following ingredients:

• Fresh Mushrooms (16 oz): Choose cremini, button, or a mix for depth of flavor.
• Butter (2 tbsp): Adds richness to the base.
• Olive Oil (1 tbsp): Prevents the butter from burning during sautéing.
• Onion (1 small, finely chopped): Provides a sweet, aromatic foundation.
• Garlic (2 cloves, minced): Enhances the savory notes.
• Flour (2 tbsp): Helps thicken the soup.
• Chicken or Vegetable Broth (4 cups): The base liquid for the soup.
• Heavy Cream (1 cup): Adds creaminess and body.
• Salt and Pepper (to taste): Essential seasoning.
• Fresh Thyme (1 tsp): Optional, for an herbal touch.
• Parsley (chopped, for garnish): Adds a pop of color and freshness.

Essential Tools and Equipment

Before diving into the recipe, ensure you have the right tools:

• A sharp knife for chopping mushrooms and onions.
• A cutting board for safe slicing.
• A large saucepan or stockpot for cooking the soup.
• A wooden spoon for stirring.
• A blender or immersion blender if you prefer a smooth texture.

Preparation Steps Before Cooking

1. Cleaning the Mushrooms: Gently wipe mushrooms with a damp cloth to remove dirt. Avoid rinsing them under water, as they can absorb moisture and lose flavor.
2. Slicing the Mushrooms: Slice them evenly to ensure consistent cooking. Keep a handful of thin slices aside for garnishing, if desired.
3. Prepping Aromatics: Finely chop the onion and mince the garlic. This ensures they blend seamlessly into the soup.
4. Measuring Ingredients: Measure out all the ingredients for smooth cooking.

Making the Creamy Base

1. In a large saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously for about 2 minutes to form a roux. This step ensures a thick and creamy soup.
3. Gradually pour in 2 cups of broth while whisking to prevent lumps. Cook for another 3-5 minutes until slightly thickened.

Cooking the Soup

1. Heat olive oil in another large pot and sauté the onions until translucent.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Toss in the mushrooms and cook for about 8-10 minutes until they release their moisture and develop a golden color.
4. Pour the creamy base into the mushroom mixture and stir well. Add the remaining broth and thyme (if using).

Simmering to Perfection

Reduce the heat and let the soup simmer for 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally and adjust the consistency by adding a little water or broth if needed.

Blending the Soup (Optional)

If you prefer a smooth and silky soup, blending is your next step. Here’s how to do it:

1. Use an Immersion Blender: Insert the immersion blender directly into the pot and blend until you reach your desired consistency. Be cautious to avoid splattering the hot soup.
2. Use a Traditional Blender: Allow the soup to cool slightly, then transfer it in batches to a blender. Blend until smooth, then pour it back into the pot. Ensure the lid is slightly ajar to release steam while blending.
3. For a Chunky Texture: Skip this step and leave the soup as is for a more rustic, hearty feel.

Final Touches and Seasoning

1. Taste the soup and adjust the seasoning. Add a pinch of salt, a crack of black pepper, or a splash of white wine for a subtle tang.
2. Stir in the heavy cream to add richness and velvety texture. If the soup feels too thick, thin it out with a splash of broth or water.
3. Sprinkle freshly chopped parsley or drizzle with a touch of truffle oil for a gourmet touch.

Serving Suggestions

Serve the cream of mushroom soup hot, with your choice of accompaniments:

• Crusty Bread: A baguette or sourdough for dipping.
• Side Salad: A crisp green salad balances the creamy richness of the soup.
• Toppings: Garnish with sautéed mushroom slices, a swirl of cream, or a sprinkle of fresh thyme.

Presentation matters too! Ladle the soup into bowls and garnish it with flair to impress your guests.

Tips for Variations

Want to make your soup stand out? Try these variations:

• Add Protein: Stir in cooked chicken, shrimp, or tofu for a hearty meal.
• Go Garlic-Heavy: Roast garlic cloves and blend them into the soup for a deeper flavor.
• Experiment with Mushrooms: Use exotic varieties like shiitake, oyster, or porcini for a gourmet twist.
• Vegan Option: Replace butter with olive oil, cream with coconut milk, and use vegetable broth.
• Gluten-Free: Use cornstarch instead of flour to thicken the soup.

Storing and Reheating Leftovers

Got leftovers? Here’s how to save them:

• Storage: Transfer the cooled soup to an airtight container and refrigerate for up to 4 days.
• Freezing: Pour the soup into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to 3 months.
• Reheating: Warm the soup on the stovetop over low heat. Stir frequently to avoid separation or curdling.

Common Mistakes to Avoid

To ensure your cream of mushroom soup turns out perfectly, steer clear of these pitfalls:

• Overcooking Mushrooms: This can make them rubbery. Cook them just until tender and golden.
• Lumps in the Base: Whisk thoroughly while making the roux and adding the broth.
• Over-seasoning: Always taste as you go to avoid an overly salty or spicy soup.

Nutritional Information

Here’s an approximate breakdown of the nutritional value per serving (makes 4 servings):

• Calories: 220
• Protein: 6g
• Fat: 16g
• Carbohydrates: 12g
• Fiber: 2g
• Sodium: 400mg

Mushrooms are low-calorie and rich in antioxidants, making this soup both indulgent and nutritious.

FAQs about Cream of Mushroom Soup Recipe

What ingredients do I need for a classic cream of mushroom soup?

For a traditional cream of mushroom soup, you’ll need fresh mushrooms, butter, onion, garlic, flour, chicken or vegetable broth, heavy cream, salt, and pepper. Some recipes might also include thyme or parsley for added flavor.

How can I make my cream of mushroom soup thicker?

To thicken cream of mushroom soup, you can increase the amount of flour used in the roux (a mixture of flour and fat). Another method is to puree part of the soup to add body without altering the flavor.

Can I make cream of mushroom soup vegan?

Yes! Substitute the butter with a plant-based alternative, use vegetable broth instead of chicken broth, and replace heavy cream with coconut cream or another dairy-free cream alternative to make your soup vegan.

What are some variations I can try with this recipe?

To vary your cream of mushroom soup, consider adding other vegetables like leeks, celery, or carrots. For a richer flavor, try incorporating a splash of white wine or a sprinkle of grated Parmesan cheese.

How do I store leftover cream of mushroom soup?

Leftover cream of mushroom soup can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Thaw in the fridge overnight and reheat gently to avoid separation of the cream.

Conclusion

There you have it—a step-by-step guide to making the perfect cream of mushroom soup! Whether you’re a seasoned cook or a beginner, this recipe is simple, rewarding, and absolutely delicious. With its earthy flavor and creamy texture, it’s sure to become a household favorite. Don’t be afraid to experiment and make it your own.