Easy Cream of Mushroom Soup Recipe
If there’s one dish that truly celebrates the earthy richness of mushrooms in an irresistibly cozy way, it’s this Easy Cream of Mushroom Soup Recipe. Each bowl offers silky, savory comfort that’s miles above anything from a can—pure nostalgia, only even better. Here, sautéed mushrooms and aromatic onions melt into a creamy broth, finished with a whisper of thyme and just enough luscious cream to make every spoonful feel special. Whether you’re looking for the ultimate starter, an elegant lunch, or a meatless main, this Easy Cream of Mushroom Soup Recipe will quickly become a favorite staple in your kitchen.
Ingredients You’ll Need
This recipe shines because of a few simple yet essential ingredients, each playing a starring role in building the soup’s deep flavor and velvety texture. Don’t underestimate these humble pantry staples—it’s their combination that makes the Easy Cream of Mushroom Soup Recipe so memorable!
- Unsalted Butter: Provides a luxurious base and helps sauté the aromatics to golden perfection.
- Olive Oil: Adds a hint of fruitiness and prevents the butter from burning.
- Onion: Brings subtle sweetness and depth, melding beautifully with the mushrooms.
- Garlic: Infuses the broth with irresistible savory undertones—don’t skip it!
- Mushrooms (cremini & button): The heart of the dish; a blend gives depth of flavor and hearty texture.
- Salt & Black Pepper: Essential for bringing out the natural umami in your mushrooms.
- Dried Thyme: Adds a gentle, woodsy note that pairs perfectly with mushrooms.
- All-Purpose Flour: Creates a light roux, thickening the soup to the perfect consistency.
- Vegetable or Chicken Broth: Forms the soup’s savory backbone—choose low sodium to control the salt level.
- Heavy Cream: The key to that silky, luscious finish you crave in a cream soup.
- Sour Cream (optional): For a rich tang and ultra-creamy texture, stir in a spoonful at the end.
- Fresh Parsley (optional): Brightens up the final dish with a pop of green and fresh flavor.
How to Make Easy Cream of Mushroom Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Once the butter is melted and foamy, add your finely chopped onion. Let it gently cook, stirring occasionally, for about three to four minutes. The goal is for the onion to become soft and translucent—this is your flavor foundation. Next, toss in the minced garlic and let it cook for about thirty seconds, just enough for its fragrance to bloom without burning.
Step 2: Cook the Mushrooms
Add all your sliced mushrooms to the pot, along with the salt, black pepper, and dried thyme. Stir everything together so the seasonings are evenly distributed. Allow the mushrooms to cook for eight to ten minutes—you’ll notice them first releasing their moisture, then turning tender and golden as they begin to caramelize. Take your time with this step; it’s how you draw out that wonderful, concentrated mushroom flavor that makes this Easy Cream of Mushroom Soup Recipe sing.
Step 3: Make the Roux
Sprinkle the flour evenly over the mushroom mixture. Stir constantly for one to two minutes. This step might seem small, but it’s what gives the soup its body and smooth texture. You’re looking to create a light roux—just enough for the flour to absorb the fat and thicken slightly, but not so much that it browns.
Step 4: Add Broth and Simmer
Now slowly pour in your vegetable or chicken broth, stirring gently to ensure there are no lumps. Increase the heat and bring the soup just to a gentle boil, then reduce it right away to a simmer. Let it bubble softly for about ten minutes. This is where all those flavors come together and your soup starts to develop that classic, comforting taste.
Step 5: Blend (Optional for Smoother Texture)
If you prefer a silkier soup, now’s the time to blend part or all of the mixture. An immersion blender is perfect for this—you can purée directly in the pot to your preferred smoothness. Or, carefully ladle the soup into a blender in batches. For a rustic texture, simply skip this step and move straight ahead.
Step 6: Finish with Cream and Season
Lower the heat, then stir in the heavy cream and sour cream if using. Let the soup simmer gently for another five minutes, just until warmed through and a little extra thickened. Give it a taste: more salt or pepper? Maybe a touch more thyme? Adjust as needed, then get ready to ladle up!
How to Serve Easy Cream of Mushroom Soup Recipe
Garnishes
Garnishing your Easy Cream of Mushroom Soup Recipe turns a simple bowl into something restaurant-worthy. A sprinkle of chopped fresh parsley adds brightness and color, while a swirl of extra cream or dollop of sour cream gives an inviting finish. For a little crunch, try crispy fried shallots or homemade croutons on top.
Side Dishes
This soup shines as a starter, but it can also anchor a meal. Pair it with warm, crusty bread for dipping, or a handful of parmesan crostini. It’s also perfect alongside a fresh, zippy green salad or a classic Caesar. If you’re feeling fancy, serve it with a grilled cheese sandwich for the ultimate cozy combo.
Creative Ways to Present
For a special twist, consider serving your Easy Cream of Mushroom Soup Recipe in small mugs or shot glasses for a fun appetizer at dinner parties. You can also ladle it over cooked rice, risotto, or wide egg noodles for a heartier main dish. For brunch, try adding a poached egg on top and serve with toasted sourdough—divine!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to four days. Let it cool completely, then transfer to an airtight container. The flavors continue to develop, making leftover Easy Cream of Mushroom Soup Recipe even more delicious the next day.
Freezing
You can absolutely freeze this soup for busy days! After cooling, portion it into freezer-safe containers. It will stay fresh for up to three months. For best results, hold off on adding the cream and sour cream until you reheat—this prevents separation and ensures a smooth texture after thawing.
Reheating
When ready to enjoy, thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup looks a bit thick, whisk in a splash of broth or cream to restore its velvety texture. Don’t bring it to a rapid boil after adding dairy, to prevent curdling.
FAQs
Can I make the Easy Cream of Mushroom Soup Recipe vegan?
Absolutely! Swap in plant-based butter, use olive oil for the fat, and choose unsweetened non-dairy cream or coconut milk in place of the heavy cream. Sour cream can be replaced with cashew cream or skipped altogether. Vegetable broth will keep everything vegan-friendly.
What kind of mushrooms should I use?
A combination of cremini and button mushrooms is classic and yields a balanced, earthy flavor. Feel free to get creative—shiitake, portobello, or even a wild mushroom mix can add extra depth and character to this soup.
Do I really need to blend the soup?
No, this step is totally up to your taste! Some people adore a smooth, café-style soup, while others love having bites of mushrooms in every spoonful. If you want the best of both worlds, blend half the soup and stir it back in for the perfect mix of creamy and chunky.
How can I lighten up the Easy Cream of Mushroom Soup Recipe?
For a lighter version, swap the heavy cream for half-and-half or even whole milk. The texture will be a touch thinner, but the wonderful flavors remain intact. You can also reduce the amount of fat by using less butter or oil, or even skipping the optional sour cream.
Can I use this soup as a base for casseroles or sauces?
Definitely! This homemade Easy Cream of Mushroom Soup Recipe is leaps and bounds better than canned for cooking. If you plan to use it as a base for recipes, consider making it a little thicker by using less broth, so it mimics the consistency of condensed soup.
Final Thoughts
If you’ve ever wanted a go-to comfort soup that feels both homey and gourmet, this Easy Cream of Mushroom Soup Recipe delivers every single time. It’s simple, satisfying, and made for sharing. I hope you’ll give it a try—and maybe make it your own signature bowl of comfort. Happy cooking!
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Easy Cream of Mushroom Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this homemade Easy Cream of Mushroom Soup. This vegetarian soup is a comforting classic, perfect for a cozy meal any time of year. With simple ingredients and easy steps, you’ll have a delicious bowl of soup in no time!
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound mushrooms, sliced (cremini and button)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/4 cup sour cream (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Saute Aromatics: Heat butter and oil in a pot, sauté onion until soft. Add garlic.
- Cook Mushrooms: Add mushrooms, salt, pepper, thyme; cook until browned.
- Create Roux: Sprinkle in flour, stir to form a roux.
- Add Broth: Gradually pour in broth, stir well to avoid lumps.
- Simmer: Bring to boil, then simmer for 10 min.
- Finish Soup: Stir in cream, sour cream, heat through. Adjust seasoning.
- Serve: Garnish with parsley.
Notes
- For a smoother texture, blend the soup before adding cream.
- You can use milk for a lighter version instead of cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 4g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
