Description
This Easy Cream of Mushroom Soup is a classic comfort food that’s perfect for a cozy meal. Made with simple ingredients and ready in just 35 minutes, it’s a creamy and flavorful soup that everyone will love.
Ingredients
Units
Scale
- 4 tablespoons butter
- 1/2 onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
- 2 cups vegetable broth, divided
- 1/4 cup all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 cup milk or heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: Heat butter in a large pot over medium-high heat. Add onions and sauté until tender. Add mushrooms and sauté until softened and lightly browned.
- Deglaze and Season: Add a splash of vegetable broth to the pot and scrape up any browned bits from the bottom. Stir in thyme.
- Make Roux: In a separate bowl, whisk together flour and the remaining vegetable broth until smooth.
- Thicken Soup: Pour the flour mixture into the pot and bring to a boil, stirring constantly. Reduce heat and simmer for 10-15 minutes, or until the soup thickens to your liking.
- Add Milk/Cream: Stir in milk or heavy cream. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- Variations: See the full recipe post for ingredient substitutions and variations.
- Mushrooms: No need to rinse mushrooms; just brush off any excess dirt.
- Smooth Soup: Use an immersion blender for a smoother consistency.
- Umami: Add a splash of soy sauce for extra umami flavor.
- Thickness: Adjust thickness by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) or more liquid (milk, cream, or broth).
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
