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–+ servings
Cream of Mushroom Soup

Creamy Comfort: Irresistible Homemade Cream of Mushroom Soup

Experience the delightful warmth of homemade Cream of Mushroom Soup—a comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil substitute with vegetable oil for neutral flavor
  • 1 pound crimini mushrooms can use button mushrooms
  • 1 pound shiitake mushrooms omit if unavailable or substitute with more crimini
  • 1 small onion, finely diced can substitute with shallots
  • 4 cloves garlic, pressed adjust quantity to taste
  • 1 tablespoon fresh thyme, divided dried thyme can be used
For Seasoning
  • to taste salt adjust based on dietary needs
  • to taste black pepper freshly ground is preferable
  • 1 teaspoon Italian seasoning can omit if not available
  • ¼ teaspoon white pepper can substitute with black pepper
For Cooking
  • 4 tablespoons unsalted butter can substitute with dairy-free variant
  • ½ cup dry sherry substitute with white wine or omit
For Thickening & Creaminess
  • 3 ounces all-purpose flour can replace with cornstarch
  • 6 cups chicken broth/stock, warm use vegetable broth for vegan options
  • 1 cup heavy cream use half-and-half or coconut cream for lighter options
  • ½ teaspoon soy sauce omit for gluten-free recipe

Equipment

  • large soup pot

Method
 

How to Make Cream of Mushroom Soup
  1. Heat olive oil in a large soup pot over high heat.
  2. Sauté ⅔ of the sliced mushrooms with a pinch of salt and pepper until browned, about 5-7 minutes.
  3. Add butter and remaining olive oil to the pot along with the finely diced onion and rest of the mushrooms; sauté until softened, around 8-10 minutes.
  4. Incorporate garlic, thyme, Italian seasoning, and white pepper; cook briefly for 1-2 minutes.
  5. Pour in dry sherry and let it reduce for about 2 minutes.
  6. Stir in flour, then whisk in warm broth.
  7. Simmer mixture for about 10 minutes, stirring occasionally.
  8. Puree the soup partially or completely using a blender or immersion blender.
  9. Return blended soup to heat, stir in heavy cream and reserved mushrooms; warm through for 2-3 minutes.
  10. Serve warm, garnished with thyme leaves, and pair with crusty bread or parmesan crisps.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 6gFat: 24gSaturated Fat: 12gCholesterol: 50mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Optional: Drizzle a touch of truffle oil on top for extra flavor.

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