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Cream of Mushroom Soup

Cream of Mushroom Soup
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A cozy, creamy soup made with tender mushrooms, sweet onions, and fresh thyme. Rich, earthy, and deeply comforting, this homemade classic is perfect for chilly nights or as a base for casseroles.

Ingredients

  • 4 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped

Instructions

  1. Place a large pot or Dutch oven over medium heat and let it warm up.
  2. Add butter, then onions. Sauté until translucent, about 5 minutes.
  3. Stir in the garlic and cook for another minute until fragrant.
  4. Add mushrooms and thyme. Cook for 10–12 minutes until mushrooms are browned and tender.
  5. Sprinkle in the flour, stir to coat the mushrooms, and cook for 2 minutes.
  6. Slowly pour in the vegetable broth, stirring constantly to prevent lumps.
  7. Bring to a simmer and cook for 10 minutes until slightly thickened.
  8. Reduce heat and stir in heavy cream. Simmer for 3–5 minutes.
  9. Blend half the soup for a creamy texture or leave it chunky.
  10. Adjust seasoning with salt and pepper. Serve hot, garnished with thyme or a swirl of cream.

Notes

  • Use a mix of mushrooms for added flavor depth.
  • Wipe mushrooms clean with a damp cloth, don’t rinse under water.
  • For vegan version, use olive oil and coconut cream.
  • Let the soup rest before serving to deepen the flavor.

Find it online: https://www.cookfulcorner.com/cream-of-mushroom-soup/