Homemade Cream of Mushroom Soup
This Homemade Cream of Mushroom Soup is a rich, comforting blend of earthy mushrooms, savory garlic, and aromatic thyme, all brought together with a touch of heavy cream for extra richness. Perfectly suited for cool evenings or as a versatile base for casseroles and other recipes, this soup is deliciously satisfying and easy to make from scratch.
Ingredients Overview:
- Butter: Adds a rich, buttery base that enhances the flavors of the onion and mushrooms.
- Yellow Onion: Provides a mild, sweet depth to the soup, balancing the earthiness of the mushrooms.
- Cremini Mushrooms: The star ingredient, cremini mushrooms add a hearty, savory flavor and satisfying texture.
- Garlic: A touch of garlic brings warmth and enhances the soup’s savory elements.
- All-Purpose Flour: Used as a thickener, it creates a creamy consistency without overpowering the flavor.
- Vegetable or Chicken Broth: Acts as the base liquid, adding flavor while keeping the soup light. Choose low-sodium options for more control over seasoning.
- Dried Thyme: This herb adds an aromatic note that pairs beautifully with mushrooms.
- Salt and Black Pepper: Essential seasonings that bring out the best in each ingredient.
- Heavy Cream: Provides a creamy richness, giving the soup a luxurious texture and flavor.
- Fresh Parsley: An optional garnish that adds a pop of color and freshness to each bowl.
Whether you enjoy it as a cozy starter or a flavorful ingredient in your favorite dishes, this homemade cream of mushroom soup elevates the classic with fresh ingredients and comforting flavors.
Homemade Cream of Mushroom Soup
Servings: 4
Calories: 273kcal
Ingredients
- 4 tbsp unsalted butter
- ½ cup finely chopped yellow onion
- 16 oz cremini mushrooms , sliced (halve larger mushrooms if needed)
- 3 cloves garlic , minced
- ¼ cup all-purpose flour
- 2 cups low-sodium vegetable or chicken broth
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream
- Chopped fresh parsley (optional, for garnish)
Instructions
- In a medium saucepan or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until softened, about 7-8 minutes.
- Stir in the garlic and flour and cook for 1 minute, stirring constantly.
- Gradually add the broth, stirring continuously. Mix in the dried thyme, salt, and black pepper. Bring the soup to a low simmer, stirring often, until it begins to thicken, about 5-10 minutes.
- Pour in the heavy cream, and continue cooking at a very low simmer for 2-3 minutes, until the soup reaches your desired consistency. Taste and adjust seasonings if needed.
- Remove from heat and serve, garnished with fresh parsley if desired. You can also use this soup in place of canned cream of mushroom soup for recipes.
Notes
Storage Tips
- Makes about 3 ½ cups (approximately 4 smaller servings).
- Store leftovers in an airtight container in the fridge for up to 3 days.