Homemade creamy mushroom soup is the perfect way to savor the comforting, earthy flavors of fresh mushrooms. The depth of flavor and velvety texture of this soup easily outshine anything that comes in a can.
Plus, it’s incredibly simple to make, transforming your kitchen into a haven of delicious aromas. Whether enjoyed on its own or used as a hearty base for other dishes, this soup is bound to become a staple in your home.
Ingredients:
- 4 tablespoons unsalted butter
- ½ cup finely chopped yellow onion
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium vegetable broth (or chicken broth)
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Sautéing the Aromatics and Mushrooms:
Begin by melting the unsalted butter in a medium saucepan or Dutch oven over medium heat. Once the butter is fully melted and begins to bubble slightly, add the finely chopped onion. Cook the onion, stirring occasionally, until it becomes tender and slightly translucent—around 3 to 4 minutes. - Cooking the Mushrooms and Garlic:
Add the sliced cremini mushrooms to the pot, stirring them into the softened onion. Cook the mushrooms until they have released their moisture and become golden brown, approximately 5 to 6 minutes. Then, add the minced garlic and continue cooking for another minute, allowing the garlic to become fragrant. - Creating the Soup Base:
Sprinkle the all-purpose flour evenly over the mushrooms and onion mixture. Stir well to coat the mushrooms with the flour and cook for 1 minute, which will help to thicken the soup later on. Gradually pour in the low-sodium vegetable broth (or chicken broth if you prefer), stirring constantly to ensure the flour dissolves evenly into the liquid. - Seasoning and Simmering:
Add the dried thyme, salt, and black pepper to the mixture, giving it a good stir. Bring the soup to a low simmer, continuing to cook for 5 to 10 minutes, or until it thickens to your desired consistency. Keep an eye on the soup, stirring occasionally to prevent it from sticking to the bottom of the pot. - Finishing with Cream:
Once the soup has thickened, stir in the heavy cream. Allow the soup to return to a low simmer and cook for an additional 2 to 3 minutes, stirring frequently. This will give the soup a rich, creamy texture. Taste the soup and adjust the seasoning if necessary, adding more salt or pepper if desired. - Serve and Garnish:
Remove the soup from the heat and ladle it into bowls. Garnish with a sprinkle of fresh chopped parsley, if using, to add a touch of color and freshness. Serve immediately and enjoy the creamy, comforting goodness!
Conclusion:
This creamy mushroom soup is a rich, flavorful dish that brings the comfort of homemade cooking straight to your table. With just a few simple ingredients and a little bit of time, you can create a bowl of soup that’s far superior to any canned version. The combination of earthy mushrooms, aromatic herbs, and velvety cream is not only satisfying but incredibly versatile.
Whether you serve it as a starter, a side dish, or use it in casseroles and other recipes that call for canned cream of mushroom soup, this homemade version will surely elevate any meal. The best part? It’s easy enough to make whenever you need a quick and comforting meal. So why settle for store-bought when you can enjoy the true flavors of a homemade creamy mushroom soup?
