Creamy Comfort: Homemade Cream of Mushroom Soup
The fall season is a time when the air turns crisp, and the leaves dance with hues of gold and crimson. As I cozy up on the couch with a warm blanket draped over my legs, I can’t help but crave a rich, comforting bowl of creamy mushroom soup. This delightful dish has a way of wrapping you in warmth, much like the embrace of an old friend. Memories flood my mind—visiting my grandmother’s kitchen on rainy afternoons, where the tantalizing aroma of sautéing onions and garlic promised an indulgent meal that awaited us.
This easy and soul-soothing Cream of Mushroom Soup is not just a recipe; it’s a hug in a bowl, perfect for those chilly weeknights when you want something that feels like home. You’ll definitely want to pin this recipe for later!
Why You’ll Love This Recipe
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Cozy & Creamy: This soup is the epitome of comfort food, with a velvety texture that warms your soul.
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User-Friendly: An easy-to-follow recipe, perfect for novice cooks and seasoned chefs alike who are searching for a quick weeknight dinner.
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Endless Versatility: Customize your soup to suit your taste—add spices or toppings for a zesty twist!
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Wholesome Ingredients: Featuring fresh mushrooms and aromatic herbs, this soup is packed with flavor that’s also nourishing.
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Perfect for Any Occasion: Whether it’s a rainy day, a dinner party, or a cozy night in, this creamy mushroom soup suits every mood.
What You’ll Need
Gather These Simple Ingredients
- 1 pound fresh mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make Cream of Mushroom Soup
Let’s Make It Together
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Begin by cleaning the mushrooms. Wipe them with a damp cloth to remove any dirt. Remove the stems and slice the mushrooms thinly. Set aside.
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In a large pot, heat the olive oil and butter over medium heat until the butter melts.
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Add the diced onion to the pot and sauté for about 5 minutes, or until it becomes translucent.
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Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not browned.
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Add the sliced mushrooms to the pot and cook for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
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Sprinkle in the dried thyme and season with salt and pepper to taste. Stir well to combine.
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Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
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After simmering, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, you can blend only half and leave the other half intact.
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Once blended, stir in the heavy cream and heat through, but do not bring back to a boil.
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Taste and adjust seasoning as necessary. If desired, add more salt, pepper, or thyme.
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Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Delicious Variations to Try
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Herbaceous Twist: Add fresh herbs such as rosemary or dill for an aromatic upgrade that dances on the palate.
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Cheesy Delight: Stir in grated Parmesan or Gruyère cheese for an indulgent, creamy richness that elevates the flavor.
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Spicy Kick: Add a pinch of red pepper flakes for a surprising, zesty warmth that lingers on the tongue.
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Savory Savings: Swap in half of the heavy cream with coconut milk for a dairy-free option that remains rich and satisfying.
Chef Emma’s Helpful Tips
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Make-Ahead Advice: This soup can be made ahead of time and stored in the refrigerator for up to 3 days, making it convenient for busy weeknights.
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Ingredient Swaps: Don’t hesitate to use frozen mushrooms if fresh ones aren’t available. It’s a great way to keep your pantry stocked!
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Slicing Tricks: For even slices, use a mandoline slicer to ensure uniform cooking.
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Storage Suggestions: If you have leftovers, store them in an airtight container in the fridge. Simply reheat on the stove before enjoying again.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 11g
- Sugar: 3g
- Fat: 30g
- Protein: 4g
- Sodium: 780mg
Frequently Asked Questions
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Can I make this ahead? Yes, it keeps well in the refrigerator for up to 3 days.
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Can I use different ingredients? Absolutely! Feel free to customize with your favorite vegetables or spices.
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How do I store leftovers? Store in an airtight container in the fridge. Reheat on the stovetop for best results.
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How long does it last? Leftover soup can last up to 3 days in the refrigerator.
A Cozy Closing Note
This Cream of Mushroom Soup is more than just a recipe; it’s a celebration of cozy moments and cherished memories. Its creamy goodness is sure to warm your heart and satisfy your hunger on those chilly evenings. Take the time to savor each spoonful, and don’t forget to save this recipe to your cozy meal board so it’s ready when you need a comforting treat!
Cream of Mushroom Soup
Ingredients
Main Ingredients
- 1 pound fresh mushrooms, sliced Use a mix of your favorite mushrooms for depth of flavor.
- 1 medium onion, diced Yellow onion works well for sweetness.
- 2 cloves garlic, minced Fresh garlic is best for flavor.
- 4 cups vegetable or chicken broth Use low-sodium broth for a healthier option.
- 1 cup heavy cream Can substitute half with coconut milk for a dairy-free option.
- 3 tablespoons unsalted butter Butter contributes to the creaminess.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 teaspoon dried thyme Fresh thyme can also be used for enhanced flavor.
- to taste Salt and pepper Season to personal preference.
- to garnish Fresh parsley, chopped Add just before serving for freshness.
Instructions
Preparation
- Begin by cleaning the mushrooms. Wipe them with a damp cloth to remove any dirt. Remove the stems and slice the mushrooms thinly. Set aside.
- In a large pot, heat the olive oil and butter over medium heat until the butter melts.
- Add the diced onion to the pot and sauté for about 5 minutes or until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not browned.
Cooking
- Add the sliced mushrooms to the pot and cook for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Sprinkle in the dried thyme and season with salt and pepper to taste. Stir well to combine.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
- After simmering, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, you can blend only half and leave the other half intact.
- Once blended, stir in the heavy cream and heat through, but do not bring back to a boil.
- Taste and adjust seasoning as necessary. If desired, add more salt, pepper, or thyme.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
