Cream of Mushroom Soup
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
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.
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