Cream of Mushroom Soup

Creamy mushroom soup garnished with mushrooms and fresh herbs.

Cream of Mushroom Soup is the definition of a comfort meal. It is tasty, creamy and yummy. You'd love how simple it is to make.

Course Appetizer, Side Dish, Soup

Cuisine American

Keyword cream of mushroom, Mushrooms

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 284.9kcal

Ingredients

4 tablespoons butter divided
1 onion diced
4 cloves garlic minced
1 ½ lb mushrooms white or brown button sliced
4 cups low-sodium chicken broth or stock
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
1 beef bouillon cube
salt and pepper to taste
1 cup heavy cream or half and half or sub with evaporated milk
4 tablespoons flour
fresh herbs thyme, parsley, chives

US Customary - Metric

Instructions

In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add the sliced mushrooms to the pot and cook for 8 t0 10 minutes, stirring occasionally, until they release their moisture and start to brown. If desired, set aside a few cooked mushroom slices for garnishing the soup later.
Stir in the chicken stock, thyme, garlic powder, onion powder, red pepper flakes, bouillon cube, salt, and pepper to taste and leave to simmer for 5 minutes.
While the soup is simmering, prepare the roux. In a medium saucepan, melt the remaining 2 tablespoons of butter over low heat. Add the flour and whisk continuously for 2-3 minutes, until the mixture becomes smooth and light golden in color.
Gradually pour the heavy cream into the roux, whisking constantly to ensure a smooth consistency. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens.
Pour the cream mixture into the simmering soup, stirring continuously to combine.
Turn off the heat and use an immersion blender to blend the mushroom until silky smooth. If you want some texture, remove some mushrooms before blending and add them back after blending.
Allow the soup to simmer for an additional 10 minutes, stirring occasionally, until it reaches your desired thickness. Taste and adjust the seasoning with salt and black pepper as needed.
Serve the soup hot, garnished with chopped parsley and reserved mushroom slices, if desired

Notes

Sautéing your mushrooms and onions with butter will add flavor to the soup.
Make sure to use fresh mushrooms for this soup. It enhances the flavor and richness of the soup.
Add in heavy cream or half and half for a creamier and tastier soup.
Use an immersion blender to puree the soup till you get the desired consistency.

Nutrition