Homemade Cream of Mushroom Soup

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Intensity: Easy

• Yield: 4 servings

• Last of the recipe: Best enjoyed immediately, though leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Ingredients

• Mushrooms: 1.5 lbs (680g) cremini (baby bella) mushrooms, wiped clean and sliced. Tip: Cremini mushrooms offer a deeper, earthier flavor than white button mushrooms, though a 50/50 mix of white button and shiitake works wonderfully as well.

• Butter: 4 tablespoons unsalted butter (divided)

• Olive Oil: 1 tablespoon extra-virgin olive oil

• Aromatics:

  • 1 medium yellow onion, finely diced

  • 4 cloves garlic, minced

• Herbs & Seasoning:

  • 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

  • 1 bay leaf

  • Salt and freshly ground black pepper, to taste

• Flour: 3 tablespoons all-purpose flour (for thickening)

• Broth: 4 cups (960ml) low-sodium chicken or vegetable broth

• Cream & Finish:

  • 1/2 cup heavy cream (room temperature)

  • 1 tablespoon fresh lemon juice (to brighten the rich flavors)

  • 2 tablespoons fresh flat-leaf parsley, finely chopped (for garnish)

Step-by-Step Instructions

Step 1: Sauté and Brown the Mushrooms

Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Once the butter is melted and bubbling, add the sliced mushrooms in an even layer.

Resist the urge to stir immediately! Let the mushrooms cook undisturbed for 4 to 5 minutes so they can release their moisture and develop a rich, golden-brown crust. Stir them, then cook for another 3 to 4 minutes until deeply browned. Transfer about half of the cooked mushrooms to a separate bowl and set them aside—these will be stirred back into the soup at the end for a wonderful textural element.

Step 2: Build the Aromatics Base

Reduce the heat to medium. In the same pot with the remaining mushrooms, add the remaining 2 tablespoons of butter. Toss in the diced yellow onions and cook for 4 to 5 minutes, stirring frequently, until they become soft and translucent.

Add the minced garlic, fresh thyme sprigs, and bay leaf. Cook for about 1 minute, stirring constantly, until the garlic is wonderfully fragrant and golden. Be careful not to let the garlic burn, as this will introduce a bitter taste to the soup.

Step 3: Create the Roux and Thicken

Sprinkle the 3 tablespoons of all-purpose flour evenly over the mushroom and onion mixture. Stir continuously for 1 to 2 minutes. Cooking the flour raw eliminates the starchy taste and creates a light roux that will give your soup body and structure.

Step 4: Simmer with Broth

Slowly pour in the low-sodium chicken or vegetable broth, whisking vigorously and constantly as you pour to ensure no flour lumps form. Bring the liquid to a gentle boil, then immediately reduce the heat to low.

Cover the pot partially with a lid and let it simmer gently for 15 minutes, allowing the flavors to meld together and the broth to thicken slightly.

Step 5: Blend to Desired Consistency

Remove the pot from the heat. Crucial safety step: Fish out and discard the woody thyme stems and the bay leaf.

At this stage, you can choose your preferred texture:

• For a completely smooth and velvety soup: Use an immersion blender directly in the pot and blend until completely smooth. Alternatively, let the soup cool slightly and transfer it in batches to a countertop blender, venting the lid slightly with a towel to allow steam to escape.

• For a rustic texture (Recommended): Blend only about half of the soup, leaving the rest chunky, which creates a wonderful balance of creamy broth and tender mushroom bites.

Step 6: Finish with Cream and Season

Return the pot to low heat if it has cooled down. Stir in the reserved browned mushrooms you set aside in Step 1. Pour in the heavy cream and the fresh lemon juice, stirring gently until everything is heated through (do not let the soup boil after adding the cream, or it may curdle).

Taste the soup and season generously with freshly ground black pepper and additional salt if needed.

Step 7: Serve

Ladle the warm soup into shallow bowls. Garnish generously with freshly chopped flat-leaf parsley and an extra drizzle of good olive oil or a small swirl of heavy cream if desired. Serve immediately alongside crusty artisan bread, garlic toast, or a crisp green side salad.

Nutrition Information

Serving size: Approximately 1.5 cups (values are estimated based on 4 servings)

• Calories: 310 kcal

• Total Fat: 22g

  • Saturated Fat: 12g

• Cholesterol: 55mg

• Sodium: 480mg (Note: Sodium levels will vary depending on whether you use salted or low-sodium broth)

• Total Carbohydrates: 18g

  • Dietary Fiber: 3g

  • Sugars: 5g

• Protein: 7g