This cream of mushroom soup starts with mushrooms browned in butter with onion and garlic, thickened with a quick flour roux and finished with cream or milk. Blend it for a smooth bowl, then top it with fresh parsley or thyme.

Table of Contents

Ingredients

To make a simple yet flavourful cream of mushroom soup, you’ll need the following:

2 cups of fresh mushrooms (button, cremini, or a mix)
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of butter
2 tablespoons of all-purpose flour
3 cups of vegetable or chicken broth
1 cup of heavy cream or milk
Salt and pepper to taste
Optional garnish: Fresh parsley or thyme

Step-by-Step Recipe

Prepare the Mushrooms:
- Clean the mushrooms with a damp paper towel and slice them thinly.
Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until soft and fragrant (about 2-3 minutes).
- Stir in the sliced mushrooms and cook until they release their moisture and turn golden brown (about 5-7 minutes).
Make the Roux:
- Sprinkle the flour over the mushroom mixture and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
Add the Broth:
- Gradually pour in the vegetable or chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes.
Blend (Optional):
- For a smoother texture, use an immersion blender to puree the soup. Alternatively, transfer portions of the soup to a blender, then return it to the pot.
Incorporate the Cream:
- Lower the heat and stir in the heavy cream or milk. Heat gently without boiling, then season with salt and pepper.
Serve and Enjoy:
- Ladle the soup into bowls and garnish with fresh parsley or thyme for a touch of colour and flavour.

Nutritional Information

Here’s a breakdown of the approximate nutritional values for one serving of homemade cream of mushroom soup (based on the above recipe, serving 4):

Calories: 180-220
Protein: 5g
Carbohydrates: 10g
Fat: 15g
Fiber: 1.5g
Sodium: 400-600mg (varies based on broth used)
Sugar: 3g

Tips for Customization

Dairy-Free Version: Substitute heavy cream with coconut milk or almond milk for a vegan-friendly soup.
Boost Protein: Add shredded chicken or tofu for extra protein.
Experiment with Mushrooms: Try shiitake, portobello, or wild mushrooms for deeper flavours.

Gather your ingredients and savour the joy of a homemade cream of mushroom soup today!

Frequently Asked Questions

Can I make cream of mushroom soup dairy-free?

Swap the heavy cream for coconut milk or almond milk. The butter in the base is dairy too, so replace that as well if you need the soup completely dairy-free.

Why cook the flour before adding the broth?

Stirring the flour into the mushrooms for 1 to 2 minutes cooks off the raw flour taste. Pour the broth in slowly while you stir so the soup stays smooth and free of lumps.

Which mushrooms work best?

Button, cremini or a mix of the two all work. For deeper flavour, try shiitake, portobello or wild mushrooms.

Browse more in our Soup Recipes collection.

Cream of Mushroom Soup and Its Nutritional Information