Cream Of Mushroom Soup Recipe

There’s nothing like a warm, creamy bowl of mushroom soup on a chilly day. This Cream of Mushroom Soup Recipe is perfect for anyone looking for a rich, flavorful dish that’s easy to prepare and utterly satisfying. With the earthy depth of mushrooms, the aromatic blend of onions and garlic, and a touch of creaminess, this soup will quickly become a family favorite. Whether you’re serving it as a cozy lunch, a light dinner, or a starter to a larger meal, this recipe is sure to please everyone at the table.

Why You’ll Love This Cream of Mushroom Soup

This recipe is not only delicious but also incredibly versatile and easy to make. Here’s why you’ll love it:

  • Rich Flavor: The combination of fresh mushrooms, thyme, and garlic creates an incredibly deep and savory flavor profile.
  • Simple Ingredients: You probably already have most of the ingredients in your pantry or refrigerator.
  • Customizable: Easily swap out ingredients to cater to dietary preferences or what you have on hand.
  • Perfect for Any Occasion: This soup is ideal as a light meal, an appetizer, or even a hearty side.

Ingredients for Cream of Mushroom Soup

To make this creamy and delicious mushroom soup, you’ll need the following ingredients:

  • 4 tablespoons butter – Adds richness and flavor.
  • 1 tablespoon oil – Helps sauté the onions and garlic.
  • 2 onions, diced – Provides a sweet, aromatic base.
  • 4 cloves garlic, minced – Adds depth and complexity.
  • 1 ½ pounds brown mushrooms, fresh, sliced – The star of the soup with an earthy, robust flavor.
  • 4 teaspoons chopped thyme, divided – Enhances the earthy flavor of the mushrooms.
  • ½ cup Marsala wine – Adds a subtle sweetness and depth. Can substitute with any dry red or white wine.
  • 6 tablespoons all-purpose flour – Helps thicken the soup.
  • 4 cups low-sodium chicken broth or stock – Provides a savory base. Can be substituted with vegetable broth for a vegetarian version.
  • 1-2 teaspoons salt – Adjust to taste.
  • ½-1 teaspoon black pepper, cracked – Adds a slight heat and complements the mushrooms.
  • 2 beef bouillon cubes, crumbled – Intensifies the soup’s flavor.
  • 1 cup heavy cream or half and half – Makes the soup creamy. Can be substituted with evaporated milk.
  • ½ tablespoon parsley, chopped, fresh – Adds a fresh and bright finish.
  • ½ tablespoon thyme, chopped, fresh – For garnish.
Cream Of Mushroom Soup Recipe

Essential Kitchen Equipment

To make this recipe, you will need:

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons and cups
  • Whisk
  • Ladle

How to Make Cream of Mushroom Soup

  1. Sauté the Onions and Garlic: In a large pot, heat the butter and oil over medium-high heat until melted. Add the diced onions and sauté for 2-3 minutes, or until softened. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  2. Cook the Mushrooms: Add the sliced mushrooms and 2 teaspoons of chopped thyme to the pot. Cook for about 5 minutes, stirring occasionally, until the mushrooms start to release their juices and become tender.
  3. Add the Wine: Pour in the Marsala wine and allow it to cook for 3 minutes, letting the alcohol evaporate and the flavors meld together.
  4. Thicken the Soup: Sprinkle the flour over the mushrooms and mix well to coat them evenly. Cook for 2 minutes, stirring continuously to prevent any lumps.
  5. Add the Broth: Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a boil, then reduce the heat to low-medium. Season with salt, pepper, and crumbled beef bouillon cubes.
  6. Simmer the Soup: Cover the pot and allow the soup to simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
  7. Add the Cream: Lower the heat to low and stir in the heavy cream or half and half. Allow the soup to gently simmer (do not let it boil) until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Finish and Serve: Stir in the fresh parsley and remaining thyme. Serve the soup warm, garnished with a sprinkle of fresh herbs.
Cream Of Mushroom Soup Recipe

Tips for Perfect Cream of Mushroom Soup

  • Sauté the Mushrooms Properly: Don’t rush this step; allow the mushrooms to release their moisture and develop a rich flavor.
  • Avoid Boiling the Cream: To prevent the cream from curdling, keep the heat low and avoid boiling the soup after adding the cream.
  • Adjust Consistency: If the soup is too thick, add a little more broth. If too thin, let it simmer longer to reduce.

Common Mistakes to Avoid

  • Overcooking the Mushrooms: Mushrooms can become rubbery if overcooked. Cook them until they are just tender.
  • Curdling the Cream: Always add the cream at a low temperature to prevent it from curdling.
  • Not Seasoning Properly: Mushrooms need proper seasoning to enhance their flavor. Taste and adjust the salt and pepper as needed.

Variations and Substitutions

  • Mushroom Varieties: Try different types of mushrooms such as shiitake, portobello, or button mushrooms for varied flavors and textures.
  • Make it Vegan: Use vegetable broth instead of chicken broth, and substitute heavy cream with coconut milk or cashew cream.
  • Gluten-Free Option: Replace the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the soup.

Serving Suggestions

Serve this cream of mushroom soup with a crusty baguette, garlic bread, or a side salad for a complete meal. Garnish with a drizzle of extra cream, a sprinkle of fresh herbs, or a dash of cracked black pepper for added presentation.

How to Store and Reheat Cream of Mushroom Soup

  • Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Freezing: This soup can be frozen, but keep in mind that the texture may change slightly due to the cream. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling to prevent the cream from curdling.

Health Benefits of Mushrooms

Mushrooms are low in calories and packed with vitamins and minerals, such as B vitamins, selenium, and potassium. They are also a great source of antioxidants, which help protect your cells from damage. Including mushrooms in your diet can support immune function, reduce inflammation, and contribute to overall health.

Frequently Asked Questions

  • Can I freeze this soup? Yes, you can freeze the soup, but be aware that the texture may change due to the cream. Thaw overnight in the refrigerator before reheating.
  • What mushrooms are best for this soup? Brown mushrooms, such as cremini or baby bellas, provide a rich, earthy flavor, but you can use a variety of mushrooms like shiitake, portobello, or white button mushrooms.
  • How can I make it dairy-free? Substitute the heavy cream with coconut milk or a cashew cream for a dairy-free version.

Conclusion

This Cream of Mushroom Soup Recipe is a warm, comforting dish that’s perfect for any occasion. With its rich flavors and creamy texture, it’s sure to become a favorite in your household. Give it a try, and don’t forget to share the recipe with your friends and family. Subscribe to our blog for more delicious recipes!

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Cream Of Mushroom Soup Recipe

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Learn how to make the perfect cream of mushroom soup with this easy, delicious recipe. Comforting and flavorful!

  • Total Time: 45 minutes
  • Yield: 46 servings 1x

Ingredients

Scale
  • 4 tablespoons butter – Adds richness and flavor.
  • 1 tablespoon oil – Helps sauté the onions and garlic.
  • 2 onions, diced – Provides a sweet, aromatic base.
  • 4 cloves garlic, minced – Adds depth and complexity.
  • 1 ½ pounds brown mushrooms, fresh, sliced – The star of the soup with an earthy, robust flavor.
  • 4 teaspoons chopped thyme, divided – Enhances the earthy flavor of the mushrooms.
  • ½ cup Marsala wine – Adds a subtle sweetness and depth. Can substitute with any dry red or white wine.
  • 6 tablespoons all-purpose flour – Helps thicken the soup.
  • 4 cups low-sodium chicken broth or stock – Provides a savory base. Can be substituted with vegetable broth for a vegetarian version.
  • 12 teaspoons salt – Adjust to taste.
  • ½1 teaspoon black pepper, cracked – Adds a slight heat and complements the mushrooms.
  • 2 beef bouillon cubes, crumbled – Intensifies the soup’s flavor.
  • 1 cup heavy cream or half and half – Makes the soup creamy. Can be substituted with evaporated milk.
  • ½ tablespoon parsley, chopped, fresh – Adds a fresh and bright finish.
  • ½ tablespoon thyme, chopped, fresh – For garnish.

Instructions

  • Sauté the Onions and Garlic: In a large pot, heat the butter and oil over medium-high heat until melted. Add the diced onions and sauté for 2-3 minutes, or until softened. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  • Cook the Mushrooms: Add the sliced mushrooms and 2 teaspoons of chopped thyme to the pot. Cook for about 5 minutes, stirring occasionally, until the mushrooms start to release their juices and become tender.
  • Add the Wine: Pour in the Marsala wine and allow it to cook for 3 minutes, letting the alcohol evaporate and the flavors meld together.
  • Thicken the Soup: Sprinkle the flour over the mushrooms and mix well to coat them evenly. Cook for 2 minutes, stirring continuously to prevent any lumps.
  • Add the Broth: Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a boil, then reduce the heat to low-medium. Season with salt, pepper, and crumbled beef bouillon cubes.
  • Simmer the Soup: Cover the pot and allow the soup to simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
  • Add the Cream: Lower the heat to low and stir in the heavy cream or half and half. Allow the soup to gently simmer (do not let it boil) until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
  • Finish and Serve: Stir in the fresh parsley and remaining thyme. Serve the soup warm, garnished with a sprinkle of fresh herbs.

Notes

Serving Suggestions

Serve this cream of mushroom soup with a crusty baguette, garlic bread, or a side salad for a complete meal. Garnish with a drizzle of extra cream, a sprinkle of fresh herbs, or a dash of cracked black pepper for added presentation.

  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

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