This rich and creamy cream of mushroom soup is a simple, easy to make, yet a delicious homemade soup made with a variety of mushrooms. With a little nip in the air, this is perfect to warm you up. Here is how to make it at home.
About This Recipe
There is nothing that heals a cough or cold better than sipping on hot soups or a warm cup of golden turmeric milk. With weather slightly on the colder side, I am making a lot of soups for dinner to make sure my family enjoys the weather.
Made using fresh mushrooms, this soup is a breeze to make. There are tiny bits of mushrooms coming in every bite and the subtle flavor of garlic, herbs, and peppercorns make it very inviting.
You will never buy a can of mushroom soup once you will try it at home.
This Mushroom Soup is
- Full of earthy flavors
Butter & Oil – A mix of butter and oil gives a lovely flavor to this soup. You can use only oil if you want to make this soup vegan.
Mushroom – For a delicious cream of mushroom soup, use the best quality, fresh mushrooms. Fresher the mushroom, better the taste of the soup.
I have used button mushrooms, but you can use regular mushrooms available in your local grocery store. A mix of mushrooms works great in this recipe.
You can also use dried mushrooms to make this soup. Just rehydrate them in hot water for 20 minutes before chopping and adding in the soup. Retain the water in which they were soaked and use it in the soup for the best flavor.
I did not have access to shiitake Mushroom, but they add a delicious earthy flavor to this soup.
Shiitake mushroom is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. They add a nice texture to the creamy soup and give a strong flavor.
Vegetable Stock – I have used homemade vegetable stock. You can find the recipe for the best vegetable stock on the blog. If you want, you can replace it with chicken broth or beef broth too.
If you live in the US, you can buy readymade broth here and if you are in India, I recommend this Broth Powder by Urban Platter.
I love to use red wine in this soup sometimes, but you can use white wine if that is available. If you don’t have wine available, you can skip it and use milk instead like I did this time.
Herbs – Use fresh herbs to get the maximum flavor. I have used parsley and thyme, as they bring out the flavor of mushrooms.
Garlic – Use freshly minced or chopped garlic for a flavorful soup.
Flour – All-purpose flour is added to thicken the soup. You can replace it with cornstarch if you want to make it gluten-free.
Step by Step Recipe
Heat olive oil and butter in a pan.
Add garlic and onion and fry on medium-high heat until onion turns translucent.
Add the mushrooms and thyme and cook on high heat for 10-12 minutes, until they are dark in color. This will caramelize the mushroom and they will have a really good earthy taste to them.
Add all-purpose flour and mix well.
Add vegetable stock, salt, and pepper in the pan.
Reduce heat and let the soup simmer for 10-15 minutes stirring occasionally. Switch off the heat and let the soup cool down a bit. Remove 1 cup mushroom from the soup and reserve.
Blend the remaining soup using an immersion blender until smooth.
Add the reserved mushrooms back in the soup along with the heavy cream.
Cook on low heat until the soup just comes to a boil. Add chopped parsley and mix well.
Frequently Asked Questions
For a creamy yet nutty texture, use a mix of button mushrooms and shiitake or oyster mushrooms or any other mushrooms that are available.
You can use any mushroom that is easily available. Even dry mushroom works great in this recipe. Hydrate them in water for a few hours before using them.
This soup has all the ingredients that are gluten-free except all-purpose flour which is used to thicken the soup.
If you want to make a gluten-free version for yourself, you can replace all-purpose flour with rice flour or corn starch and keep the remaining ingredients as is.
The best part about this soup is you can freeze it. Freeze the leftover soup in airtight containers or freezer bags for up to a week.
Make sure you cool the soup to room temperature before you freeze it. Also, make sure you stir the soup when you thaw it and heat it for use.
I personally like to freeze the soup before adding cream in it. Once I thaw and reheat it, I add cream to it, heat some more, and serve.
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Cream of Mushroom Soup Recipe
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 tsp Garlic (Minced)
- 1/4 cup Onion (Chopped)
- 250 g Button Mushroom (Chopped)
- 1 tbsp All Purpose Flour
- 1 tsp Dried Thyme
- Salt & Pepper
- 3 cups Vegetable broth
- 1/2 cup Heavy Cream
- 2 tbsp Parsley (Chopped)
- Heat olive oil and butter in a pan.
- Add garlic and onion and fry on medium high heat until onion turns translucent.
- Add the mushrooms and thyme cook on high heat for 10-12 minutes.
- Add all purpose flour and mix well.
- Add vegetable stock, salt and pepper in the pan.
- Reduce heat and let the soup simmer for 10-15 minutes stirring occasionally.
- Switch off the heat and let the soup cool down a bit.
- Remove 1 cup mushroom from the soup and reserve.
- Blend the remaining soup using an immersion blender until smooth.
- Add the reserved mushrooms back in the soup along with the heavy cream.
- Cook until soup comes to a boil.
- Add chopped parsley and mix well.
- Adjust salt and pepper and serve the soup warm.