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cream of mushroom soup

Velvety Cream of Mushroom Soup

A warm and creamy bowl of comfort made with earthy mushrooms, sautéed onions, garlic, and a touch of herbs. Blended until smooth (or left chunky if you prefer texture)
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • tablespoons butter
  • 1 teaspoon oil olive or neutral
  • ½ large onion finely diced (or 1 small onion)
  • 2 cloves garlic minced
  • 250 g about ½ lb fresh mushrooms, sliced (cremini, button, or a mix)
  • 1 teaspoon fresh thyme or ¼ tsp dried thyme
  • 2 tablespoons dry wine optional – white or red like Sauvignon Blanc or Marsala
  • 2 tablespoons all-purpose flour
  • 1½ cups 360ml low-sodium broth (chicken or vegetable)
  • ½ bouillon cube crumbled (optional, adds depth)
  • Salt and pepper to taste
  • ⅓ cup 80ml heavy cream (or milk, half-and-half, or dairy-free substitute)
  • 1 teaspoon fresh parsley chopped (for garnish)
  • ½ teaspoon thyme extra for garnish (optional)

Method
 

  1. Sauté onions and garlic.
  2. Cook mushrooms with thyme.
  3. Deglaze with wine.
  4. Add flour to thicken.
  5. Stir in broth and bouillon. Simmer.
  6. Add cream. Simmer gently.
  7. Adjust seasoning, garnish, and serve.

Notes

  • Use cremini or baby bella mushrooms for deeper flavor; mix with a few wild mushrooms if available.
  • Slice mushrooms evenly so they cook uniformly and brown nicely.
  • Don’t skip browning the mushrooms—it develops rich, umami flavor.
  • If using wine, let it simmer to cook off the alcohol and deglaze the pan.
  • Flour must be cooked for at least 1–2 minutes to avoid a raw taste.
  • Substitute flour with 1 tbsp cornstarch mixed with 2 tbsp water for a gluten-free version.
  • Heavy cream gives the richest texture, but you can use half-and-half, whole milk, or dairy-free alternatives like oat or cashew cream.
  • Don’t boil after adding cream—simmer gently to prevent curdling.
  • Use low-sodium broth to control salt levels; adjust seasoning at the end.
  • Half a bouillon cube adds savory depth but is optional if your broth is flavorful.
  • A pinch of nutmeg can enhance the earthiness of the mushrooms.
  • Stir in fresh parsley or thyme at the end for brightness.
  • Blend part of the soup for a thicker texture, or leave it chunky for rustic appeal.
  • Keeps well in the fridge for up to 3 days; reheat gently over low heat.
  • Delicious with garlic toast, crusty bread, or a grilled cheese sandwich.