Homemade Cream of Mushroom Soup is a velvety, rich, and comforting dish that brings together the earthy flavors of fresh mushrooms, onions, garlic, and a creamy broth. Unlike store-bought versions, this soup is made from scratch with fresh ingredients, allowing you to control the texture and flavors. The combination of sautéed mushrooms and onions creates a deep, savory base, while the addition of cream and broth gives it a luscious, smooth finish. This soup is perfect as a starter, a light meal, or as a creamy addition to casseroles and other dishes.

Ingredients:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 lb fresh mushrooms (such as cremini, button, or a mix), sliced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth (or chicken broth for extra richness)
  • 1 cup whole milk (or heavy cream for a richer soup)
  • 1 tsp dried thyme (or fresh thyme if available)
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped (for garnish)
  • 1/4 cup heavy cream (optional, for extra creaminess)

Instructions:

  1. Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  2. Cook the Mushrooms: Stir in the sliced mushrooms and cook for 7-10 minutes, until they release their moisture and start to brown. The mushrooms should soften and shrink down in size.
  3. Add Flour to Thicken: Sprinkle the flour over the mushrooms and stir well to coat them. Cook for 1-2 minutes, stirring frequently, to remove the raw flour taste.
  4. Add Broth and Simmer: Gradually add the vegetable broth while stirring to create a smooth mixture. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. The soup should thicken slightly as the flour does its job.
  5. Add Milk and Seasonings: Pour in the whole milk and add the dried thyme, salt, and pepper. Continue to simmer for another 5-10 minutes, allowing the soup to become smooth and creamy. For an extra creamy texture, stir in the heavy cream during the last few minutes of cooking.
  6. Blend (Optional): If you prefer a smoother texture, you can use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot for a creamy, blended texture.
  7. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. You can also add a drizzle of extra cream for a decorative finish.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~180-220 kcal
  • Protein: ~4-5 g
  • Fat: ~12-15 g
  • Carbohydrates: ~15-18 g
  • Fiber: ~2-3 g
  • Sugars: ~4-6 g
  • Sodium: ~600-800 mg (depending on broth used)
  • Vitamin A: ~8-10% of the Daily Value (from butter and milk)
  • Vitamin C: ~5-7% of the Daily Value (from mushrooms and onion)

Notes:

  • For a dairy-free version, you can use plant-based milk (such as almond or coconut milk) and skip the butter and heavy cream. You can also use a dairy-free flour to thicken the soup.
  • If you prefer a chunkier soup, you can leave some of the mushrooms whole or chop them into larger pieces.
  • You can easily adjust the consistency by adding more broth for a thinner soup or reducing the cooking time for a thicker version.
  • If you’re making the soup in advance, store it in an airtight container in the fridge for up to 3-4 days. It also freezes well for up to 3 months.

Enjoy the rich, comforting flavors of Homemade Cream of Mushroom Soup