Description
This Easy Cream of Mushroom Soup is a comforting and creamy dish perfect for cozy dinners. Made with sautéed mushrooms, onions, and a rich roux base, it combines vegetable broth and cream for a velvety texture. Garnished with fresh parsley, this recipe is simple to prepare on the stovetop and yields a delicious, homemade soup bursting with flavor.
Ingredients
Scale
Vegetables
- ½ onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
- Fresh parsley, chopped, for garnish
Liquids & Broth
- 2 cups vegetable broth, divided
- 1 cup milk or heavy cream
Other Ingredients
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat 4 tablespoons of butter in a large pot over medium-high heat. Add the diced onions and sauté until they become tender and translucent. Then add the sliced mushrooms and continue to sauté until the mushrooms are softened and lightly browned, enhancing their natural flavors.
- Deglaze and Season: Pour a splash of vegetable broth into the pot to deglaze, scraping up all the flavorful browned bits stuck to the bottom. Stir in 1 teaspoon of fresh thyme leaves to infuse the soup with a fragrant herbal note.
- Make Roux Mixture: In a separate bowl, whisk together ¼ cup all-purpose flour with the remaining vegetable broth (about 1.75 cups) until the mixture is smooth and free of lumps. This will help thicken the soup evenly.
- Thicken Soup: Pour the flour and broth mixture back into the pot with the sautéed vegetables. Bring the mixture to a boil while stirring constantly to avoid lumps. Once boiling, reduce the heat and let it simmer for 10 to 15 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- Add Milk or Cream and Season: Stir in 1 cup of milk or heavy cream to make the soup rich and creamy. Season the soup with salt and pepper according to your taste preferences, mixing well to combine.
- Serve: Ladle the warm cream of mushroom soup into bowls and garnish with freshly chopped parsley. Serve immediately for the best flavor and enjoy your comforting homemade soup.
Notes
- For a richer soup, use heavy cream instead of milk.
- To make the soup vegan, substitute butter with olive oil and use a plant-based milk and vegetable broth.
- Ensure constant stirring during thickening to prevent lumps in the soup.
- If you prefer a smoother texture, blend the soup partially or fully before adding the cream.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
