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Cream of Mushroom Soup Recipe

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★★★★★

4.9 from 64 reviews

This classic Cream of Mushroom Soup is a comforting and creamy dish made from sautéed baby bella or white button mushrooms, onions, and fresh thyme, thickened with flour and enriched with half-and-half. Perfect as a starter or a warm, satisfying meal on its own.

Ingredients

Scale

Soup Base

  • 6 tbsp unsalted butter
  • 2 large onions, diced
  • 2 lbs baby bella mushrooms or white button mushrooms, sliced

Thickener

  • 5 tbsp all purpose flour

Liquids & Seasonings

  • 4 cups chicken broth
  • 3 tsp fresh thyme
  • 1 tsp salt (adjust to taste)
  • 1 tsp ground black pepper
  • 1 cup half and half

Instructions

  1. Prepare the vegetables: Dice the onions and slice the mushrooms evenly. Separate the diced onions and mushrooms into bowls for easy access during cooking.
  2. Sauté onions: In a large pot, melt the butter over medium heat. Add the diced onions and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
  3. Add mushrooms: Add the sliced mushrooms to the pot with onions and sauté them until tender and lightly golden, approximately 8-10 minutes, stirring frequently.
  4. Add flour: Sprinkle the all-purpose flour over the mushroom mixture and cook for about 2 minutes while stirring constantly to form a roux and prevent lumps.
  5. Add broth and seasonings: Gradually pour in the chicken broth while stirring thoroughly to dissolve any flour lumps. Season the soup with fresh thyme, salt, and black pepper. Increase heat slightly then simmer the soup for about 10 minutes, stirring occasionally.
  6. Finish with half-and-half: Stir in the half-and-half and allow the soup to gently return to a simmer. Once warmed through, remove the pot from heat.
  7. Serve and enjoy: Ladle the creamy mushroom soup into bowls and serve warm, optionally garnished with fresh thyme or chopped parsley.

Notes

  • You can substitute vegetable broth for chicken broth to make this soup vegetarian.
  • For a thicker soup, increase flour to 6 tablespoons.
  • Use fresh thyme for the best flavor; dried thyme can be substituted with 1 teaspoon.
  • This soup can be blended for a smoother texture, though the original recipe keeps it chunky.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: cream of mushroom soup, mushroom soup recipe, creamy soup, easy soup, homemade mushroom soup

Find it online: https://tastemadebyclara.com/cream-of-mushroom-soup-recipe/