Description
This Easy Cream of Mushroom Soup is rich, comforting, and packed with fresh mushrooms and herbs. Ready in just 35 minutes, it’s the perfect cozy dish for a chilly day or as a starter to a hearty meal.
Ingredients
Units
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- 4 tbsp butter
- 1/2 onion, diced (about 1 cup)
- 8 oz mushrooms, sliced (about 4 cups)
- 2 cups vegetable broth, divided
- 1/4 cup all-purpose flour
- 1 tsp fresh thyme
- 1 cup milk (or heavy cream)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté the Vegetables:
- Heat a 4-quart soup pot over medium-high heat. Melt the butter, then add the diced onion. Sauté until the onion is tender and translucent, stirring as needed.
- Add the sliced mushrooms and continue to sauté until they are tender and lightly browned.
- Deglaze the Pot:
- Pour a small splash of the vegetable broth into the pot, scraping up any browned bits from the bottom to deglaze. Stir in the fresh thyme.
- Prepare the Roux:
- In a small mixing bowl, whisk together the remaining vegetable broth and flour until smooth and lump-free.
- Thicken the Soup:
- Pour the broth-flour mixture into the pot and bring to a boil, stirring frequently until the mixture starts to thicken.
- Add the Creamy Base:
- Stir in the milk (or heavy cream). Reduce the heat and let the soup simmer uncovered for 10–15 minutes, or until it reaches your desired thickness, stirring occasionally.
- Season and Serve:
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving warm.
Notes
- Doubling the Recipe: If doubling, add 15 minutes to the cooking time.
- Storage: Cool completely and refrigerate for up to 5 days or freeze for up to 90 days. Use vacuum-sealing for longer storage.
- Customizations: For added depth, try adding a splash of white wine during the deglazing step or mixing in some grated Parmesan cheese before serving.
Nutrition
- Serving Size: 1
- Calories: 190kcal
- Sodium: 587mg
- Fat: 14g
- Carbohydrates: 14g
- Protein: 5g
