HOMEMADE CREAM OF MUSHROOM SOUP

Delight in the rich, earthy flavors of Homemade Cream of Mushroom Soup, a gourmet classic that’s surprisingly easy to make. This creamy soup features a blend of fresh mushrooms, savory broth, and a touch of cream, creating a luxurious and comforting dish. Perfect for a cozy meal at home or as an elegant starter, this soup is sure to impress.

Our journey to discovering the perfect Homemade Cream of Mushroom Soup began when we decided to move away from canned soups and embrace fresh, homemade flavors. It was during a rainy afternoon that I first attempted this recipe, hoping to recreate the rich, comforting taste we love.

As the soup simmered on the stove, the house filled with the intoxicating aroma of sautéed mushrooms and herbs. When we finally sat down to enjoy it, the first spoonful was pure bliss. The creamy texture and deep, savory flavors were far superior to anything from a can. Since then, this soup has become a cherished part of our meal rotation, bringing warmth and gourmet delight to our table. I’m excited to share this recipe with you, so you can experience the same satisfaction and joy.

Why You’ll Love Homemade Cream of Mushroom Soup

• Rich and Earthy: Fresh mushrooms create a deep, savory flavor.
• Creamy Texture: A touch of cream adds luxurious smoothness.
• Simple Ingredients: Easy to find, fresh ingredients make this soup a breeze to prepare.
• Versatile Dish: Perfect as a starter, a main course, or even an ingredient in other recipes.

Ingredients Notes For Homemade Cream of Mushroom Soup

• Mushrooms: A mix of cremini, button, and shiitake mushrooms for depth of flavor.
• Broth: Chicken or vegetable broth as the base for a rich taste.
• Cream: Heavy cream or half-and-half for a creamy texture.
• Aromatics: Onions, garlic, and thyme to enhance the earthy mushroom flavors.

Recipe Steps:

1. Prepare the Ingredients:
   • Slice 1 pound of mixed mushrooms (cremini, button, and shiitake).
   • Dice 1 large onion and mince 3 cloves of garlic.
   • Chop 2 tablespoons of fresh thyme (or 1 teaspoon dried thyme).
2. Sauté the Mushrooms:
   • In a large pot, heat 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Remove a few mushroom slices for garnish if desired.
3. Cook the Aromatics:
   • Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and chopped thyme, cooking for an additional 1-2 minutes.
4. Simmer the Soup:
   • Stir in 1/4 cup of all-purpose flour and cook for 2 minutes to eliminate the raw flour taste.
   • Gradually add 4 cups of chicken or vegetable broth, stirring constantly to avoid lumps.
   • Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Finish with Cream:
   • Stir in 1 cup of heavy cream or half-and-half. Season with salt and pepper to taste.
7. Serve:
   • Ladle the soup into bowls and garnish with the reserved mushroom slices and a sprig of thyme if desired. Enjoy the rich, creamy flavors of Homemade Cream of Mushroom Soup!

Storage Options:

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations & Substitutions:

• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Dairy-Free: Substitute cream with coconut milk or a non-dairy cream alternative.
• Different Mushrooms: Experiment with different types of mushrooms like portobello or oyster for unique flavors.

HOMEMADE CREAM OF MUSHROOM SOUP

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Ingredients

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• 1 pound mixed mushrooms (cremini, button, and shiitake), sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh thyme (or 1 tsp dried thyme), chopped
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste

Instructions

• Slice mushrooms, dice onion, and mince garlic. Chop fresh thyme if using.
• In a large pot, heat butter over medium-high heat. Add mushrooms and cook until browned, about 8-10 minutes. Remove a few mushroom slices for garnish if desired.
• Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and chopped thyme, cooking for 1-2 minutes.
• Stir in flour and cook for 2 minutes. Gradually add broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
• Use an immersion blender to puree soup until smooth. Alternatively, blend in batches in a blender and return to pot.
• Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
• Ladle into bowls and garnish with reserved mushroom slices and a sprig of thyme. Enjoy your Homemade Cream of Mushroom Soup!

• Author: Susan C. Sexton