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
Scale
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
