Ingredients
Base Ingredients
- ¼ cup butter
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
Mushrooms & Herbs
- 1 + ½ pounds white mushrooms or brown mushrooms, sliced
- 2 teaspoons fresh thyme, finely chopped
Thickening & Liquids
- ¼ cup all-purpose flour
- 3 + ½ cups vegetable stock (or chicken stock)
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Dairy
- 1 cup heavy cream (or half and half)
Instructions
- Melt Butter and Sauté Aromatics: Melt the butter in a large pot or 4-quart Dutch oven over medium-high heat until it starts to bubble, about 1 minute. Add the finely chopped onion and minced garlic, cooking them until they become soft and tender, about 3-4 minutes, stirring occasionally.
- Cook Mushrooms and Thyme: Add the sliced mushrooms and fresh thyme to the pot. Stir well to combine and cook until the mushrooms are tender and released their moisture, about 8-10 minutes.
- Add Flour and Stock: Stir in the all-purpose flour thoroughly, mixing well to create a roux that thickens the soup, cooking for about 1 minute. Gradually pour in the vegetable or chicken stock while stirring continuously. Season with salt and pepper to taste. Bring the mixture to a simmer and let cook over medium heat for 10-15 minutes, stirring occasionally until the soup thickens to your preferred consistency.
- Incorporate Cream and Blend (Optional): Stir in the heavy cream and continue simmering for another 5 minutes, allowing the soup to thicken further. For a smoother texture, optionally transfer half of the soup to a food processor or blender, blend until smooth, and then return it to the pot. Mix well before serving.
- Serve: Serve the soup hot as is or paired with toasted ciabatta bread, croutons, or any crusty bread of your choice for a delightful meal.
Notes
- How to store: Store leftover cream of mushroom soup covered with the lid in the cooking pot or transfer to an airtight container and refrigerate for up to 3-4 days.
- How to freeze: Cream of mushroom soup tastes best fresh or within the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, though the texture and flavor might slightly diminish. To reheat, thaw overnight in the refrigerator or heat it gently on the stove over low heat in a covered pan until completely defrosted.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
