Description
This Easy Cream of Mushroom Soup is a comforting, creamy, and flavorful soup made with fresh mushrooms, sautéed onions, and a touch of thyme. Perfect for a quick dinner or starter, it combines simple ingredients to create a rich and velvety texture that warms you up on any day.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- ½ onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
- 2 cups vegetable broth, divided
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 cup milk or heavy cream
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Onions and Mushrooms: Heat butter in a large pot over medium-high heat. Add the diced onions and sauté until they become tender and translucent. Next, add the sliced mushrooms and continue to sauté until they soften and develop a light brown color, enhancing their flavor.
- Deglaze and Add Thyme: Pour in a splash of vegetable broth to the pot and scrape the bottom to lift any flavorful browned bits stuck to the surface. Stir in the fresh thyme leaves to infuse the soup with herby notes.
- Prepare Flour Mixture: In a separate bowl, whisk together the all-purpose flour with the remaining vegetable broth until the mixture is smooth and free of lumps. This mixture will act as a thickening agent for the soup.
- Cook and Thicken Soup: Pour the flour and broth mixture into the pot with the sautéed mushrooms and onions. Bring the soup to a boil while stirring constantly to prevent lumps. Once boiling, reduce the heat and let it simmer for 10 to 15 minutes, or until the soup thickens to your preferred consistency.
- Add Cream and Season: Stir in the milk or heavy cream to add richness and creaminess to the soup. Taste and season with salt and pepper accordingly to enhance all flavors.
- Garnish and Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley for a pop of color and freshness, and serve immediately while warm.
Notes
- You can substitute milk with heavy cream for a richer soup or use a plant-based milk to make it dairy-free.
- For a smoother texture, blend the soup partially before adding cream.
- Adjust the amount of vegetable broth to make the soup thinner or thicker as desired.
- Fresh thyme can be replaced with dried thyme, but use about one-third the amount since dried herbs are more concentrated.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
