Easy Cream of Mushroom Soup Recipe
If you’re longing for a luxurious soup that comes together simply and always tastes like comfort, this Easy Cream of Mushroom Soup Recipe is your new best friend. Imagine a velvety, creamy bowl loaded with the earthy goodness of fresh mushrooms, gentle hints of aromatic thyme, and a lush swirl of cream. It’s incredible as a cozy weeknight meal, yet elegant enough to start off a special dinner. You’ll be stunned by how much restaurant-quality flavor you can create with everyday ingredients—and all in about half an hour!
Ingredients You’ll Need
One of my favorite things about this Easy Cream of Mushroom Soup Recipe is that it lets simple ingredients shine. Each component adds its own magic, from the richness of butter to the depth of mushrooms, building a soup that’s so much more than the sum of its parts.
- Unsalted butter: Adds richness and a silky mouthfeel to the soup base.
- Olive oil: Prevents the butter from burning and brings a fruity depth of flavor.
- Onion (finely chopped): Lends sweetness and a gentle underpinning to the whole dish.
- Garlic (minced): Infuses the soup with a savory aroma and a little bite.
- Mushrooms (cremini or button, sliced): Are truly the heart of this soup; their earthy notes create the soul-satisfying essence.
- Dried thyme: Brings gentle, herbal warmth that beautifully complements the mushrooms.
- Salt: Essential for pulling out the natural flavors in every spoonful.
- Black pepper: Adds a welcome touch of heat and contrast.
- All-purpose flour: Thickens the soup without making it heavy, keeping things silky smooth.
- Vegetable or chicken broth: The flavorful liquid backbone; use vegetable broth for a vegetarian version, or chicken for added savoriness.
- Heavy cream: Delivers luscious texture and that classic creamy finish we all crave.
- Soy sauce (optional): A little trick for deepening umami flavor—totally optional but highly recommended!
- Fresh parsley (for garnish): Pops of green and a fresh finish to bring it all together.
How to Make Easy Cream of Mushroom Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the butter and olive oil together in a large pot over medium heat. Once melted and shimmering, add the finely chopped onion. Give it 4 to 5 minutes, stirring often, until it softens and becomes translucent. Next, toss in the minced garlic and let it cook for about a minute—just until fragrant and mellowed to perfection.
Step 2: Build Mushroom Goodness
Add your sliced mushrooms to the pot, along with the dried thyme, salt, and black pepper. Let the mushrooms cook for 8 to 10 minutes, stirring occasionally. You want them to brown up beautifully, and for most of their moisture to evaporate. This step develops such a wonderful depth of flavor, and the kitchen aroma is absolutely irresistible.
Step 3: Add Flour for Thickening
When the mushrooms are perfectly browned, sprinkle the flour evenly over the mixture. Stir well to coat all the mushrooms, then cook for 1 to 2 minutes. This gentle cooking removes any raw flour taste and ensures your Easy Cream of Mushroom Soup Recipe will thicken without any lumps.
Step 4: Pour in the Broth
Slowly stir in the vegetable or chicken broth, a bit at a time, whisking constantly so the flour dissolves smoothly. Once all the broth is incorporated, bring the mixture to a gentle simmer. Let it bubble away for 5 to 7 minutes until slightly thickened and cozy-looking.
Step 5: Stir in the Cream and Finish
Reduce the heat to low, then pour in the heavy cream and add soy sauce, if using. Give everything a good stir. Let the soup gently simmer for just 2 to 3 more minutes to meld the flavors together. Taste and adjust seasoning as you like. For a smoother texture, you can use an immersion blender to purée part or all of the soup at this stage.
Step 6: Serve and Savor
Ladle the finished soup into bowls and sprinkle generously with chopped fresh parsley. Get ready for lots of smiles and second helpings!
How to Serve Easy Cream of Mushroom Soup Recipe
Garnishes
The classic finish for this Easy Cream of Mushroom Soup Recipe is a flourish of fresh parsley. But you can also try a dollop of crème fraîche, a swirl of extra cream, or even a few sautéed mushroom slices on top for a restaurant-worthy look.
Side Dishes
This soup is just begging to be paired with something warm and crusty. Think a thick slice of sourdough, a toasted baguette, or a batch of homemade garlic bread. You could also serve it with a simple green salad tossed in a zingy vinaigrette for lovely contrast.
Creative Ways to Present
For a memorable touch, ladle your Easy Cream of Mushroom Soup Recipe into small teacups or shot glasses to serve as elegant mini-starters at a dinner party. For everyday coziness, pile your favorite croutons or roasted seeds on top for some crunch and charm.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully! Let leftovers cool completely, then transfer to an airtight container. They’ll keep in the refrigerator for up to 3 days, so it’s perfect for prepping ahead of busy weeks.
Freezing
Cream-based soups can be a little tricky to freeze, as the texture may change when reheated. However, if you leave out the cream and add it fresh when reheating, you can freeze the base for up to 2 months. Thaw thoroughly in the refrigerator before reheating and finishing with cream.
Reheating
To bring leftover Easy Cream of Mushroom Soup Recipe back to its creamy glory, gently warm it in a saucepan over low to medium heat, stirring frequently. Avoid boiling, as it can cause the cream to separate. Add a splash of broth or cream if the soup thickens too much as it chills.
FAQs
Can I make the Easy Cream of Mushroom Soup Recipe vegan?
Yes! You can swap the butter for vegan butter or extra olive oil, use plant-based cream, and stick with vegetable broth. The result is still rich, creamy, and full of mushroom flavor.
Which mushrooms work best for this soup?
Creamy mushroom soup is flexible, but cremini or button mushrooms are classic choices. Feel free to experiment with a mix that includes shiitake or portobello for deeper, more savory notes.
Does this soup freeze well?
If you want to freeze it, it’s best to do so before adding the cream. When ready to serve, defrost and reheat, then stir in cream just before eating to maintain the smooth texture.
Can I blend the entire soup for a super-smooth texture?
Absolutely! If you prefer your Easy Cream of Mushroom Soup Recipe ultra-silky, use an immersion or high-speed blender to process some or all of the soup until it’s as smooth as you love.
What if I don’t have fresh herbs?
No worries! To garnish, dried parsley or a little extra thyme will still add an aromatic finish. Just use a light hand, as dried herbs are more concentrated in flavor.
Final Thoughts
If you’re craving comfort or want an impressive homemade soup with minimal effort, you’ll adore this Easy Cream of Mushroom Soup Recipe. It’s creamy, full of depth, and comes together so easily. I can’t wait for you to try it—your kitchen is about to smell amazing, and your soup bowl will be the star of the day!
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Easy Cream of Mushroom Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Easy Cream of Mushroom Soup. Creamy, savory, and perfect for a cozy meal, this homemade soup is a classic favorite that’s simple to make.
Ingredients
Main Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms (cremini or button), sliced
Seasonings and Others:
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tablespoon soy sauce (optional)
- Chopped fresh parsley for garnish
Instructions
- Saute Aromatics: In a large pot, heat butter and olive oil. Add onion, cook until soft. Stir in garlic.
- Cook Mushrooms: Add mushrooms, thyme, salt, and pepper. Cook until browned.
- Thicken: Sprinkle flour over mushrooms, pour in broth. Simmer until thickened.
- Finish: Stir in cream, soy sauce. Simmer, adjust seasoning.
- Serve: Garnish with parsley and serve warm.
Notes
- For a smoother texture, blend part or all of the soup with an immersion blender.
- This soup can be made ahead and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
