Ahh, classic comfort 🥣🍄
Here’s a simple, cozy homemade cream of mushroom soup that beats the canned stuff by a mile.
Cream of Mushroom Soup (serves ~4)
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 450 g / 1 lb mushrooms (button, cremini, or a mix), sliced
- 2 tbsp flour
- 2 cups chicken or vegetable stock
- 1 cup heavy cream (or half-and-half)
- Salt & black pepper, to taste
- ½ tsp thyme (fresh or dried)
- Optional: splash of soy sauce or Worcestershire for depth
Instructions
- Sauté the base
Heat butter + olive oil in a pot over medium heat. Add onion and cook until soft (about 4–5 min). - Cook the mushrooms
Add mushrooms and cook until they release their liquid and turn golden, 8–10 min. Don’t rush this—browning = flavor. - Garlic + flour
Stir in garlic for 30 seconds. Sprinkle in flour and cook 1–2 minutes, stirring constantly. - Add stock
Slowly pour in stock, stirring to avoid lumps. Simmer 5–7 minutes until slightly thickened. - Cream it up
Add cream, thyme, salt, pepper, and optional soy/Worcestershire. Simmer gently 5 more minutes. - Blend (optional)
Blend all or half the soup for your preferred texture. Chunky? Smooth? Dealer’s choice.
Pro Tips
- Want extra richness? Finish with a knob of butter.
- Going vegan? Use olive oil, veggie stock, and cashew cream or coconut milk.
- Perfect for casseroles too—just keep it thicker.
If you want a 5-ingredient version, a canned-soup substitute, or a gourmet twist, say the word 👀
