SoupMain Course

Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: vegetarian_world
Ingredients: 30 g unsalted butter; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 450 g cremini mushroom sliced; 30 g all-purpose flour; 720 ml vegetable broth; 120 ml heavy cream; 0.5 tsp fresh thyme chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This rich and comforting cream of mushroom soup is made with fresh mushrooms, aromatic vegetables, and a touch of cream, resulting in a velvety smooth texture. It's a satisfying and flavorful dish perfect for a cozy meal.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 243 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 gunsalted butter
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
450 gcremini mushroom, sliced
30 gall-purpose flour
720 mlvegetable broth
120 mlheavy cream
0.5 tspfresh thyme, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large pot · cutting board · knife · whisk

The method

Step by step

1
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion to the pot and cook until softened, about 5-7 minutes.
About 6 min
Cook’s note: Stir occasionally to prevent browning too quickly.
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the cremini mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.
About 9 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary to ensure proper browning.
5
Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1-2 minutes to cook out the raw flour taste.
About 2 min
Cook’s note: This creates a roux that will thicken the soup.
6
Gradually whisk in the vegetable broth, ensuring no lumps remain.
About 2 min
Cook’s note: Adding the broth slowly helps create a smooth consistency.
7
Bring the soup to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
About 12 min
8
Stir in the heavy cream, fresh thyme, salt, and black pepper.
About 1 min
9
Heat through for a few minutes, but do not boil after adding the cream.
About 2 min
Cook’s note: Boiling can cause the cream to curdle.
10
Taste and adjust seasoning as needed.
11
Serve hot, garnished with fresh parsley if desired.

Per serving

Nutrition

65%Score

Calories: 243.3kcal
Protein: 6.5g
Carbs: 17.2g
Fat: 18.1g
Fibre: 2.5g
Sugar: 5.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.