Cream of Mushroom Soup
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 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
- 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).
- Add the sliced mushrooms and stir frequently for 7-10 minutes until they release moisture.
- Sprinkle flour over the cooked mushrooms; stir well to coat and cook for 1-2 minutes.
- Gradually whisk in the vegetable broth, bringing it to a simmer. Cook for 10-15 minutes until slightly thickened.
- 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.