Indulge in Homemade Cream of Mushroom Soup Recipe

There’s nothing quite like the comforting aroma of cream of mushroom soup wafting through your kitchen, wrapping you in a warm hug. This velvety delight brings together earthy mushrooms, creamy goodness, and a sprinkle of love that can only be found in homemade dishes.

Picture this: a rainy afternoon spent huddled under a blanket with a steaming bowl of this creamy concoction. It’s perfect for cozy nights in or as an elegant starter for dinner parties. The anticipation builds as you prepare to take that first spoonful—trust me; it’s an experience you won’t want to miss.

Every time I make cream of mushroom soup, my friends and family can’t help but rave about how it reminds them of their childhood.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Mushrooms: Use a mix of cremini and button mushrooms for a depth of flavor.

• Onion: A medium yellow onion adds sweetness and aromatic depth to the soup.

• Garlic: Fresh garlic cloves elevate the savory profile—don’t skimp!

• Butter: Unsalted butter provides richness without overwhelming the flavors.

• Flour: All-purpose flour thickens the soup beautifully, creating that luxurious texture.

• Vegetable Broth: Use low-sodium broth for better control over saltiness.

• Heavy Cream: For that dreamy creaminess we all love—feel free to substitute with half-and-half if you’re watching calories.

• Salt and Pepper: Essential seasonings that enhance every bite.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make cream of mushroom soup

Sauté the Aromatics: In a large pot over medium heat, melt 4 tablespoons of butter. Add chopped onions and minced garlic until they become fragrant and translucent—about 3-5 minutes. Watch them closely; you want them soft but not browned.

Add the Mushrooms: Toss in 16 ounces of sliced mushrooms. Stir frequently until they release their moisture and shrink down—this should take about 7-10 minutes. You’ll know they’re ready when the pot fills with their earthy aroma.

Create the Roux: Sprinkle ¼ cup of flour over the cooked mushrooms; stir well to coat them evenly. Cook for about 1-2 minutes to eliminate any raw flour taste while stirring constantly—you want a nice golden hue here!

Pour in the Broth: Gradually add 4 cups of vegetable broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 10-15 minutes until slightly thickened and bubbly.

Add Cream and Seasonings: Reduce heat to low, then stir in 1 cup of heavy cream and season with salt and pepper to taste. Allow the soup to warm through but avoid boiling—it’s all about maintaining that creamy texture!

With each step, your kitchen transforms into an aromatic haven, making it impossible not to feel excited about enjoying this delightful bowl of comfort food!

What are you waiting for? Grab those ingredients and get ready to dive into this soul-warming classic!

Perfecting the Cooking Process

Sauté the mushrooms and onions first to build flavor, then add the broth and cream for a rich finish.

Add Your Touch

Feel free to swap in different mushrooms or add garlic and thyme for a unique twist.

Storing & Reheating

Store leftover cream of mushroom soup in an airtight container for up to three days. Reheat gently on the stove.

Sharing this recipe always brings back memories of cozy family nights, where laughter filled the air over steaming bowls of creamy goodness.

FAQ

What type of mushrooms are best for cream of mushroom soup?

Use a mix of button, cremini, or shiitake mushrooms for depth of flavor.

Can I make cream of mushroom soup dairy-free?

Yes, substitute coconut milk or almond milk for the cream in this recipe.

How do I store leftover cream of mushroom soup?

Keep it in an airtight container in the fridge for up to three days.

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Cream of Mushroom Soup

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Cream of mushroom soup is the ultimate comfort food, enveloping you in its rich and creamy goodness. This velvety soup combines earthy mushrooms with aromatic garlic and onions, creating a warm, inviting dish perfect for any occasion. Whether enjoyed on a rainy afternoon or served as an elegant starter at dinner parties, this recipe will evoke nostalgic memories and leave everyone craving more. Easy to make and delightfully satisfying, it’s a must-try for any home cook.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves approximately 6
• Category: Soup
• Method: Sautéing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 16 oz fresh mushrooms (cremini & button), sliced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, melt the butter. Sauté the chopped onion and minced garlic until fragrant and translucent (about 3-5 minutes).
2. Add the sliced mushrooms and stir frequently for 7-10 minutes until they release moisture.
3. Sprinkle flour over the cooked mushrooms; stir well to coat and cook for 1-2 minutes.
4. Gradually whisk in the vegetable broth, bringing it to a simmer. Cook for 10-15 minutes until slightly thickened.
5. Reduce heat to low, stir in heavy cream, and season with salt and pepper. Warm through without boiling.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 3g
• Sodium: 680mg
• Fat: 27g
• Saturated Fat: 17g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg

Keywords: - For added flavor, consider incorporating fresh thyme or rosemary. - Swap heavy cream for coconut or almond milk for a dairy-free version. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.