Easy Cream of Mushroom Soup Recipe
There is something irresistibly comforting about a rich, velvety bowl of mushroom soup, and this Easy Cream of Mushroom Soup Recipe hits all the right notes. Whether you are craving a cozy starter on a chilly evening or a simple meal that feels gourmet without any fuss, this recipe combines fresh mushrooms, aromatic thyme, and a creamy base that is both satisfying and straightforward to make. It transforms everyday ingredients into a luscious soup that warms the heart and delights the senses, perfect for both casual weeknights and special occasions.
Ingredients You’ll Need
This Easy Cream of Mushroom Soup Recipe calls for simple, wholesome ingredients that work together harmoniously to build layers of flavor and a beautifully smooth texture. Each component plays a crucial role—whether it’s the butter for richness, the mushrooms for earthiness, or the flour for that perfect bowl-thickening effect.
- 4 tablespoons butter: Adds a buttery richness that is the foundation for sautéing and flavor development.
- ½ onion, diced (about 1 cup): Provides a subtle sweetness and depth when cooked down slowly.
- 8 ounces mushrooms, sliced (about 4 cups): The star of the dish, offering wonderful earthiness and texture.
- 2 cups vegetable broth, divided: Brings savory body and helps create the soup’s smooth consistency.
- ¼ cup all-purpose flour: Acts as a thickening agent to give the soup its creamy finish without creaminess.
- 1 teaspoon fresh thyme leaves: Imparts a fragrant, herby note that complements mushrooms perfectly.
- 1 cup milk or heavy cream: Adds creaminess and softens the flavors, making the soup rich and luscious.
- Salt and pepper, to taste: Essential seasonings that brighten and balance the soup’s profile.
- Fresh parsley, chopped, for garnish: A pop of color and fresh flavor to finish off the dish beautifully.
How to Make Easy Cream of Mushroom Soup Recipe
Step 1: Sauté Vegetables
Start by melting the butter in a large pot over medium-high heat. Toss in the diced onions and sauté until they turn tender and translucent, releasing that sweet aroma. Next, add the sliced mushrooms. Cook these down until softened and lightly browned, which intensifies their flavor and adds a lovely texture to the soup. This step builds a flavor base that’s absolutely essential for a delicious soup.
Step 2: Deglaze and Season
To capture every ounce of flavor, pour a splash of vegetable broth into the pot and use your spoon to scrape up the tasty brown bits stuck to the bottom. These little bits add incredible depth to your soup. Stir in fresh thyme leaves now so their herby fragrance infuses the dish early on.
Step 3: Make Roux
While your vegetables simmer, whisk together the flour and the remaining vegetable broth in a separate bowl until smooth. This mixture is what will transform your soup into that perfect creamy texture without needing a roux cooked in fat alone, making it just a touch lighter but still silky smooth.
Step 4: Thicken Soup
Pour the flour and broth mixture back into your pot with the mushrooms and onions. Stir constantly and bring it to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 15 minutes. You’ll see and feel the soup thicken nicely – this is the magic that turns simple ingredients into a comforting classic.
Step 5: Add Milk or Cream
Now comes the luscious finish. Stir in the milk or heavy cream of your choice, which softens the flavors and gives the soup a rich, creamy texture that feels indulgent but balanced. Season with salt and pepper to taste—this final step lets you customize it perfectly to your liking.
Step 6: Serve
Once the soup is warmed through and seasoned to perfection, you’re ready to serve. Ladle it straight into bowls and get ready for cozy, creamy comfort in every spoonful.
How to Serve Easy Cream of Mushroom Soup Recipe
Garnishes
Fresh parsley is a simple yet effective garnish that adds a vibrant green pop and fresh bite to the soup’s creamy richness. For something extra special, try a sprinkle of freshly grated parmesan, a drizzle of truffle oil, or even a few toasted pine nuts to introduce some crunch.
Side Dishes
This soup is versatile when it comes to pairing. Crusty bread or homemade garlic toast is a classic choice, perfect for dipping and soaking up every drop. For a heartier meal, serve alongside a crisp green salad with vinaigrette, or a light grilled cheese sandwich to complement the soup’s smooth texture.
Creative Ways to Present
To impress guests or simply treat yourself, serve the soup in small ramekins topped with a dollop of sour cream and a sprinkle of chives or crispy bacon bits. Pouring it into edible bread bowls is another delightful option that makes the meal feel extra cozy and fun.
Make Ahead and Storage
Storing Leftovers
This Easy Cream of Mushroom Soup Recipe keeps really well in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and prevent it from absorbing other fridge odors. Give the soup a good stir before reheating to redistribute the flavors and creaminess.
Freezing
While cream-based soups can sometimes change texture when frozen, this recipe holds up nicely if frozen properly. Cool the soup completely and transfer it to freezer-safe containers, leaving some headspace for expansion. It can be frozen for up to 2 months—just thaw it overnight in the fridge before reheating gently.
Reheating
Reheat your mushroom soup gently on the stove over low heat, stirring often. This helps prevent curdling and keeps the texture velvety smooth. If the soup thickens too much when cooled, simply whisk in a splash of milk or broth to bring it back to the perfect consistency.
FAQs
Can I use dried mushrooms for this soup?
Absolutely! Dried mushrooms can add a deep, concentrated flavor. Just rehydrate them in warm water for about 20 minutes, drain, and chop before adding them to the sauté. Use the soaking liquid to enrich your broth for extra umami.
Is it necessary to use fresh thyme?
Fresh thyme is ideal because it imparts a bright, aromatic note to the soup, but if you don’t have any, dried thyme can be substituted. Use about half the amount, as dried herbs are more concentrated, and add it with the broth to allow time for the flavor to infuse.
Can I make this soup vegan?
Yes! Swap the butter for olive oil or vegan margarine, use plant-based milk like almond or oat milk, and ensure your vegetable broth is vegan-friendly. The flour will still thicken the soup for that creamy feel without any dairy products.
What can I do if the soup is too thick?
If your soup thickens more than you like, simply stir in a bit more vegetable broth or milk until you reach your preferred consistency. This soup is quite forgiving and easy to adjust on the fly.
How can I add more flavor to this soup?
Consider sautéing a clove of garlic alongside the onions for extra depth, or top the soup with a swirl of pesto, a sprinkle of smoked paprika, or even a splash of white wine added during cooking. Toasted nuts or crispy shallots on top can add texture and richness too.
Final Thoughts
This Easy Cream of Mushroom Soup Recipe is truly a kitchen staple that anyone can master. It’s simple, quick, and wonderfully rewarding—perfect for warming up any day with a touch of homemade magic. Once you try it, I’m sure it’ll become a favorite go-to whenever comfort food calls your name. Happy cooking and even happier spoonfuls!
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Easy Cream of Mushroom Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and easy-to-make Cream of Mushroom Soup made with sautéed onions and mushrooms, thickened with a smooth roux, and enriched with milk or heavy cream. This homemade soup is perfect for a warm, savory meal in just 35 minutes.
Ingredients
Vegetables
- ½ onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
- Fresh parsley, chopped, for garnish
Liquids
- 2 cups vegetable broth, divided
- 1 cup milk or heavy cream
Other
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat butter in a large pot over medium-high heat. Add the diced onions and sauté until they become tender and translucent. Then add the sliced mushrooms and continue sautéing until they are softened and lightly browned, releasing their rich flavor.
- Deglaze and Season: Pour a splash of vegetable broth into the pot to deglaze, scraping up any browned bits on the bottom to incorporate that delicious flavor into the soup. Stir in the fresh thyme leaves to infuse the broth with a fragrant herbal note.
- Make Roux: In a separate bowl, whisk together the flour and the remaining vegetable broth until the mixture is smooth and lump-free, preparing the base to thicken the soup.
- Thicken Soup: Pour the flour and broth mixture into the pot with the mushrooms. Bring the soup to a boil while stirring constantly to prevent lumps. Once boiling, reduce the heat and let the soup simmer gently for 10 to 15 minutes, or until it thickens to your preferred consistency.
- Add Milk/Cream: Stir in the milk or heavy cream to enrich the soup, creating a creamy texture. Season with salt and pepper according to your taste preferences.
- Serve: Ladle the warm soup into bowls, garnish with freshly chopped parsley for a burst of color and fresh flavor, and serve immediately while hot.
Notes
- You can substitute heavy cream with milk for a lighter soup.
- For a vegan version, use plant-based milk and vegan butter.
- To enhance flavor, consider adding garlic while sautéing onions.
- This soup can be blended for a smoother texture if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
