This creamy mushroom soup is warm and comforting, perfect for chilly days. Made with fresh mushrooms and simple herbs, it’s smooth and rich, bringing a cozy touch to any meal.
I love how easy it is to whip up this soup! Just sauté the mushrooms, add some broth, and blend it all together. A sprinkle of herbs on top makes it look fancy without the fuss!
Key Ingredients & Substitutions
Mushrooms: Mixed mushrooms like cremini, shiitake, and button add depth. You can also use just one type, like button mushrooms, if that’s what you have.
Broth: Vegetable or chicken broth enhances the flavor. For a vegetarian option, stick to vegetable broth. Homemade broth can take the soup to the next level!
Cream: Heavy cream creates a rich texture. If you prefer a lighter version, half-and-half or even coconut milk works well, adding a unique flavor twist.
White Wine: It adds a lovely depth. If you’re avoiding alcohol, use a splash of extra broth or lemon juice instead for acidity.
How Do You Get the Perfect Texture When Blending the Soup?
Blending the soup to a smooth consistency is key. Here’s how to do it without a hitch:
- Allow the soup to cool slightly before blending to avoid splatters.
- If using a regular blender, blend in small batches and don’t fill it too high. Use a kitchen towel to hold the lid for safety!
- If you have an immersion blender, just blend it straight in the pot until creamy.
- Don’t over-blend if you want to keep some texture; a few small mushroom chunks add character!
Remember, the blending step is where the magic happens, so take your time to achieve just the right smoothness! Enjoy your cooking!
How to Make Cream of Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1/4 cup dry white wine (optional)
- 1 tsp fresh thyme leaves (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1 tbsp all-purpose flour (optional, for thickening)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This creamy mushroom soup takes about 10 minutes to prepare and an additional 30 minutes to cook. You’ll have a delicious meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until it smells fragrant.
2. Cook the Mushrooms:
Next, add about three-quarters of your sliced mushrooms to the pot. Set aside the remaining mushrooms for later use. Cook these mushrooms, stirring occasionally, until they release their moisture and begin to brown—this will take about 8-10 minutes.
3. Season and Thicken:
Stir in the thyme leaves, and season with salt and pepper to your liking. If you want a thicker soup, sprinkle the flour over the mushroom mix and stir well for about 1-2 minutes to incorporate it.
4. Add Liquid and Simmer:
If you’re using white wine, pour it in now and let it cook down until most of the liquid evaporates (around 2-3 minutes). Then, add your broth, bring the mixture to a boil, reduce the heat, and allow it to simmer for about 15 minutes.
5. Blend the Soup:
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have one, you can transfer the soup in batches to a regular blender to achieve that silky texture.
6. Stir in the Cream:
Return the blended soup to the pot over low heat. Stir in the heavy cream or half-and-half, and taste to adjust the seasoning if needed.
7. Prepare the Garnish:
In a small skillet, quickly sauté the remaining sliced mushrooms in a bit of oil or butter until they are nicely browned and crispy. This will add a lovely texture on top of your soup.
8. Serve:
Ladle the hot soup into bowls and top each serving with the sautéed mushroom slices and a sprinkle of fresh thyme. Serve it with some crusty bread on the side for a comforting meal.
This recipe results in a rich, smooth cream of mushroom soup that’s perfect for any occasion. Enjoy your homemade delight!
Can I Use Different Types of Mushrooms?
Absolutely! You can use any mushrooms you like. Common options include button, cremini, shiitake, and portobello. Using a mix adds depth to the flavor, but feel free to stick with your favorites!
Is There a Way to Make This Soup Vegan?
Yes, you can easily make this soup vegan! Substitute heavy cream with coconut cream or a cashew cream, and use vegetable broth instead of chicken broth. Just ensure that butter is replaced with olive oil for sautéing.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. Stir occasionally to ensure even heating, and add a splash of broth or cream if it thickens up during storage.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove.