Here’s a rich, homemade cream of mushroom soup — far better than canned and perfect on its own or for casseroles 🍄
🍲 Cream of Mushroom Soup
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 lb mushrooms (cremini or white), sliced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp flour
- 3 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- ½ tsp dried thyme (optional)
- Salt & black pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
1️⃣ Sauté the Mushrooms
In a large pot over medium heat, melt butter with olive oil.
Add mushrooms and cook 8–10 minutes until they release their moisture and turn golden brown.
Add onion and cook 3–4 minutes until softened.
Stir in garlic and cook 30 seconds.
2️⃣ Make the Roux
Sprinkle flour over the mixture. Stir and cook for 1–2 minutes to remove raw flour taste.
3️⃣ Add Broth
Gradually whisk in broth. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened.
4️⃣ Add Cream
Stir in cream and thyme. Simmer another 5 minutes.
Season with salt and pepper.
5️⃣ Blend (Optional)
For a smoother soup, blend part or all of it with an immersion blender.
🍽 Make It Canned-Soup Substitute
If using for casseroles:
- Reduce broth to 2 cups
- Increase cream to 1½ cups
This makes it thicker like condensed soup.
🔥 Extra Flavor Tips
- Add a splash of white wine before the flour step.
- Stir in a spoonful of sour cream for tang.
- Use a mix of mushrooms (shiitake + cremini) for deeper flavor.
- Finish with a small pat of butter for richness.
If you’d like, I can also give you a dairy-free version, a gluten-free version, or a slow cooker version.
