Cream of Mushroom Soup
A silky, comforting soup loaded with sautéed mushrooms and finished with cream. Perfect as a starter or light meal served with crusty bread.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 3 tbsp butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 lb cremini mushrooms, sliced
- 1 tsp fresh thyme
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Slice the mushrooms into even, thin pieces. Dice the onion and mince the garlic.
- 2
Melt butter in a large pot over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened.
- 3
Add minced garlic and cook for 1 minute until fragrant. Stir in the sliced mushrooms and fresh thyme.
- 4
Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown.
- 5
Sprinkle flour over the mushroom mixture and stir well, cooking for 1-2 minutes to create a roux.
- 6
Slowly pour in the vegetable broth while stirring to avoid lumps. Bring to a simmer.
- 7
Reduce heat to medium-low and simmer for 10 minutes. Stir in the heavy cream, salt, and black pepper.
- 8
Simmer for 2-3 minutes more until heated through. Taste and adjust seasonings as needed. Serve hot.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- cutting board
- chef's knife
- measuring cups and spoons
- ladle
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