Here’s a simple, creamy homemade cream of mushroom soup recipe (much better than canned 😉).
🍄 Cream of Mushroom Soup (Classic & Easy)
🛒 Ingredients (Serves 4)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced (white or cremini)
- 2 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- ½ tsp dried thyme (optional)
- Salt and black pepper to taste
- Fresh parsley (optional, for garnish)
👩🍳 Instructions
- Sauté the mushrooms
In a large pot, heat butter and olive oil over medium heat.
Add onions and cook 3–4 minutes until soft.
Add garlic and cook 30 seconds. - Cook mushrooms
Add sliced mushrooms and thyme. Cook 8–10 minutes until mushrooms release their liquid and start to brown. - Make it creamy
Sprinkle flour over mushrooms and stir well. Cook 1–2 minutes to remove raw flour taste. - Add broth
Slowly stir in broth. Bring to a simmer and cook 8–10 minutes until slightly thickened. - Finish with cream
Stir in cream. Simmer gently 5 minutes.
Season with salt and pepper. - Blend (optional)
For a smoother soup, blend part or all of it using an immersion blender. - Serve
Garnish with parsley and enjoy with crusty bread.
🥣 Quick Variations
- Lighter version: Use milk instead of cream.
- Extra rich: Add ¼ cup grated Parmesan.
- Vegan: Use plant butter, plant milk, and vegetable broth.
- Condensed-style (for casseroles): Reduce broth to 2 cups and skip blending for a thicker texture.
If you’d like, I can also give you a 15-minute version or a crockpot version.
