Cream Of Mushroom Soup (Mushroom Soup Recipe)

This nutritious Mushroom soup is the best comfort food on a cold winter’s day. It is delicious, filling and full of flavours. And what’s more, it’s super easy to make. It is creamy, thick and delicious. This homemade mushroom soup is full of mushroom flavours and can be easily adapted to your personal taste. 

Table of Contents:

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe

Today, I am sharing with you another classic homemade soup recipe we adore: cream of mushroom soup. This homemade Cream of Mushroom Soup is pure comfort in a bowl. Mushrooms are sauteed with onions and garlic and beautifully combined with butter and flour to make a thick, velvety, creamy texture.

You will never want to buy a readymade soup can or soup powder again after seeing how simple it is to make at home!

This recipe uses cremini mushrooms, but white mushrooms will also work. I prefer this recipe’s deeper, meatier flavour of the cremini mushrooms.

The soup is ready in only 30 minutes. Try this easy, healthy, nutritious, and delicious homemade dinner recipe for your weekly meal plan.

Why you will love this soup

• Rich, Creamy and easy to prepare.
• Super healthy and wholesome.
• Requires few ingredients.
• Perfect for parties or get-togethers.
• It can be prepared as a Vegetarian 
• Budget-friendly recipe 

 Let’s start cooking!

 Serving Suggestions: 4

 Preparation time: 10 minutes 

 Cooking time: 20 minutes 

2. Ingredients

• 500 gm fresh mushrooms ( cleaned and sliced)
• 2 tablespoons of butter
• 1 medium onion finely chopped
• 1 tablespoon of chopped garlic
• 2 cups water or vegetable broth, or chicken broth
• 1 cup of whole ( full fat) milk
• 1 tablespoon of full-fat cream 
• ½  tablespoon of plain flour 
• ½ teaspoon dried thyme leaves
• 1 bay leaf 
• 2 pinch of nutmeg powder 
• 1 teaspoon of black pepper powder
• Salt

3. Step by Step method

• Rinse 500 grams of cremini mushroom or white button mushrooms. Slice of the lower part of the base stalk of each mushroom. Then, chop them in halves or slice them thin.

• Heat butter in a deep pan or soup pot on a medium flame. When the butter has almost melted, add bay leaf. Keep the heat low, and be careful not to burn the butter. Add chopped onions and garlic. Fry for a few minutes until onion and garlic turn slightly golden brown in colour.
• Add sliced mushrooms to a pan and saute for 3 to 4 minutes on medium flame. You will notice that the mushroom is releasing water after a few minutes. Continue to saute as the mushrooms brown and all the water dries up in the pan.
• Then add ½ tablespoon of flour and saute on a low flame for 2 to 3 minutes. You shouldn’t be able to smell the raw flour after a minute or two.
• Add 2 cups of vegetable broth/chicken broth or water in a pan. Stir and mix well.
• Add crushed black pepper powder and thyme leaves.
• Add 1 cup of whole(full fat) milk.
• Mix very well.
• Season with salt to taste and mix. If you are using vegetable stock, you will likely need a small amount of extra salt.
• Simmer the cream of mushroom soup over medium-low flame.
• The soup will also begin to thicken. Continue to simmer the soup for 4 to 5 minutes.
• Stir regularly so it doesn’t stick to the bottom of the pan.
• Add 1 tablespoon of thick cream, stir and mix well.
• Lastly, sprinkle 1 to 2 pinches of nutmeg powder or grated nutmeg. Nutmeg gives a nice, pleasant aroma.
• Switch off the flame and pour the soup into individual serving bowls.
• Serve the cream of mushroom soup, steaming hot garnish with fresh herbs (parsley, thyme or coriander) and fried mushrooms.
• Cream of mushroom soup is delicious to enjoy with a sandwich or piece of crusty bread or bruschetta.

• Have a bowl of this comforting soup as a main dish of its own, and serve it with a fresh side salad or veggies.

4. Tips

• If you want to make a gluten-free version, substitute the flour with potato, tapioca, or cornstarch. These all are great alternatives for the gluten version.
• Use vegetable broth in place of chicken broth to make it vegetarian.
• Feel free to adjust the seasoning according to your preferences.
• I prefer the sliced texture of the mushrooms, but feel free to use an immersion blender if you prefer a smoother consistency.