Sarah Brown
Cream of mushroom soup is a classic, comforting dish that’s both versatile and easy to make from scratch. With its rich, creamy texture and earthy flavor, it serves as a standalone soup or a base for casseroles, sauces, and other recipes. To create this delicious soup, you’ll need fresh mushrooms, butter, onions, garlic, flour, broth, and cream, combined in a simple yet flavorful process. Whether you’re a seasoned cook or a beginner, mastering this recipe will elevate your culinary skills and add a hearty, homemade touch to your meals.
| Characteristics | Values |
|---|---|
| Base | Butter or olive oil |
| Mushrooms | Button, cremini, shiitake, or a mix (sliced or chopped) |
| Aromatics | Onion (finely chopped), garlic (minced) |
| Thickening Agent | All-purpose flour (for roux) |
| Liquid | Chicken or vegetable broth, heavy cream or milk |
| Seasonings | Salt, pepper, thyme (fresh or dried), parsley (optional) |
| Optional Add-ins | White wine, sherry, nutmeg, bay leaf |
| Cooking Method | Sauté mushrooms and aromatics, make roux, add liquid, simmer, finish with cream |
| Texture | Creamy, smooth, and velvety |
| Serving Suggestions | As a soup, over rice, with crusty bread, or as a sauce base |
| Preparation Time | ~30-40 minutes |
| Difficulty Level | Easy to moderate |
| Dietary Considerations | Can be made vegetarian/vegan (use plant-based butter, cream, and broth) |
| Storage | Refrigerate up to 3-4 days; freezes well |
| Reheating | Gently reheat on stovetop, stirring occasionally |
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What You'll Learn
- Ingredients: Gather fresh mushrooms, butter, flour, broth, cream, garlic, thyme, salt, and pepper
- Sauté Mushrooms: Cook mushrooms in butter until golden brown for deep flavor
- Make Roux: Whisk flour into butter until smooth to thicken the soup base
- Simmer Broth: Add broth, simmer until mushrooms are tender, about 15 minutes
- Finish & Serve: Stir in cream, season, and serve hot with herbs or croutons
Ingredients: Gather fresh mushrooms, butter, flour, broth, cream, garlic, thyme, salt, and pepper
To begin crafting your cream of mushroom soup, the first step is to gather fresh mushrooms, as they are the star of this dish. Opt for varieties like cremini, button, or shiitake for a rich, earthy flavor. Ensure the mushrooms are firm, dry, and free from any blemishes. Fresh mushrooms will provide the best texture and taste, so avoid using canned ones for this recipe. Once gathered, gently clean the mushrooms with a damp cloth or brush to remove any dirt, and slice them thinly to maximize their surface area for cooking.
Next, butter plays a crucial role in building the soup’s base. Use unsalted butter to control the overall saltiness of the dish. Butter not only adds a velvety richness but also serves as the fat needed to sauté the mushrooms and create the roux. Have about 4 to 6 tablespoons ready, depending on the batch size. Allow the butter to soften slightly at room temperature for easier incorporation into the recipe.
Flour is another essential ingredient, as it thickens the soup and gives it a smooth, creamy consistency. All-purpose flour works best for this purpose. You’ll need about ¼ to ⅓ cup, which will be cooked with the butter to form a roux. This step is vital, as it eliminates the raw flour taste and ensures the soup thickens evenly without lumps.
For the liquid base, broth adds depth and flavor to the soup. Use chicken or vegetable broth, depending on your preference or dietary needs. Aim for 4 to 6 cups of broth, as it will simmer with the mushrooms and other ingredients to create a flavorful foundation. If using store-bought broth, choose a low-sodium option to control the saltiness of the final dish.
Cream is what transforms this soup into a luxurious, creamy delight. Heavy cream or half-and-half works best, adding richness and balancing the earthy flavors of the mushrooms. You’ll need about 1 to 1.5 cups, which will be stirred in toward the end of cooking. Ensure the cream is at room temperature to prevent curdling when added to the hot soup.
Finally, garlic, thyme, salt, and pepper are the seasonings that elevate the soup’s flavor profile. Mince 2 to 3 cloves of garlic for a subtle aromatic kick. Fresh thyme sprigs (about 2 to 3) will infuse the soup with a warm, herbal note, though dried thyme can be used in a pinch. Season with salt and pepper to taste, adjusting as needed to enhance the natural flavors of the mushrooms and broth. These ingredients, when combined thoughtfully, will create a harmonious and comforting cream of mushroom soup.
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Sauté Mushrooms: Cook mushrooms in butter until golden brown for deep flavor
To begin the process of making a rich and flavorful cream of mushroom soup, the first crucial step is to sauté the mushrooms. This step is essential for developing the deep, earthy flavors that will form the base of your soup. Start by selecting fresh, high-quality mushrooms, such as button, cremini, or a mix of wild mushrooms for added complexity. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, as washing them can make them soggy. Slice the mushrooms uniformly to ensure even cooking.
Next, prepare your skillet by placing it over medium heat and adding a generous amount of butter. Butter is key here, as it not only prevents the mushrooms from sticking but also adds a rich, nutty flavor that complements the mushrooms perfectly. Allow the butter to melt completely and just begin to foam. This is the ideal time to add your sliced mushrooms to the pan. Be careful not to overcrowd the skillet, as this can cause the mushrooms to steam instead of sauté. If necessary, cook the mushrooms in batches to achieve the best results.
As the mushrooms cook, you’ll notice they release their moisture initially, which will then evaporate as they continue to cook. Resist the urge to stir them constantly; let them sit in the butter for a few minutes to allow one side to develop a beautiful golden-brown crust. This caramelization process is crucial for enhancing the flavor profile of your soup. Once the first side is golden, stir the mushrooms and let the other side cook until it, too, is golden brown. This should take about 8-10 minutes in total, depending on the heat and the quantity of mushrooms.
While the mushrooms are sautéing, take the opportunity to season them lightly with salt and pepper. Seasoning at this stage helps to draw out additional moisture and concentrates the flavors. Keep an eye on the mushrooms to ensure they don’t burn, adjusting the heat if necessary. The goal is to achieve a deep golden-brown color, which indicates that the natural sugars in the mushrooms have caramelized, adding complexity and depth to your soup.
Once the mushrooms are perfectly sautéed, remove them from the skillet and set them aside. If there’s any remaining butter in the pan, you can use it as a base for the next step of your soup, such as sautéing onions or garlic, to further build the flavor foundation. Properly sautéing the mushrooms until they are golden brown is a simple yet transformative step that will elevate your cream of mushroom soup from ordinary to extraordinary.
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Make Roux: Whisk flour into butter until smooth to thicken the soup base
To begin making the cream of mushroom soup, one of the crucial steps is to create a roux, which serves as the foundation for thickening the soup base. Start by melting an appropriate amount of butter in a saucepan over medium heat. The butter should be allowed to melt completely, but be careful not to let it burn or brown, as this can alter the flavor of the roux. Once the butter is fully melted, it's ready for the next step.
Next, gradually whisk in an equal amount of flour into the melted butter. The ratio of flour to butter is typically 1:1, ensuring a balanced roux that will thicken the soup without becoming too heavy. As you add the flour, whisk continuously to combine it with the butter, making sure there are no lumps. This process requires patience and attention to detail, as a smooth roux is essential for a velvety soup texture. Keep whisking until the flour is fully incorporated and the mixture becomes smooth and homogeneous.
The roux will begin to bubble gently as it cooks, and it's important to continue whisking to prevent it from sticking to the bottom of the pan or burning. Cooking the roux for a few minutes allows the raw flour taste to dissipate, ensuring a more refined flavor in the final soup. This step is crucial, as an undercooked roux can result in a gritty texture and an unpleasant taste. The goal is to achieve a smooth, lump-free mixture that will seamlessly blend into the soup base.
As you whisk the flour into the butter, you'll notice the mixture transforming into a paste-like consistency. This is the desired texture for the roux, indicating that it's ready to be used as a thickening agent. The roux should be cooked just enough to eliminate the raw flour taste but not so long that it starts to color, as this can affect the soup's appearance and flavor. A well-made roux will have a subtle, neutral taste that enhances the overall soup without overpowering the delicate mushroom flavor.
The final roux should be smooth, glossy, and free of any lumps or bumps. This mixture will be gradually combined with the mushroom and liquid components of the soup, thickening the base and creating a rich, creamy texture. By taking the time to properly make the roux, you'll ensure a soup that is both flavorful and satisfying, with a consistency that coats the spoon and warms the soul. Mastering this step is key to creating a delicious cream of mushroom soup that will impress even the most discerning palates.
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Simmer Broth: Add broth, simmer until mushrooms are tender, about 15 minutes
Once you’ve sautéed your mushrooms, onions, and garlic until they’re golden and fragrant, it’s time to move on to the next crucial step: simmering the broth. This stage is essential for developing the deep, earthy flavors that define a rich cream of mushroom soup. Begin by pouring in your chosen broth—whether it’s chicken, vegetable, or mushroom broth—directly into the pot with the sautéed vegetables. Stir gently to combine, ensuring the broth coats all the ingredients evenly. The broth will immediately start to absorb the flavors released by the mushrooms and aromatics, creating a harmonious base for your soup.
As the broth heats up, bring it to a gentle simmer over medium heat. You’ll notice small bubbles forming around the edges of the pot, indicating that the liquid is hot enough. Reduce the heat to low to maintain a steady simmer—this is key to cooking the mushrooms thoroughly without boiling off too much liquid or overcooking the ingredients. A gentle simmer allows the mushrooms to soften gradually while infusing the broth with their savory essence. Keep the pot uncovered or partially covered to control the heat and prevent the soup from boiling aggressively.
While the broth simmers, keep an eye on the mushrooms as they transform in texture. Fresh mushrooms will release their moisture into the broth, then absorb some of it back as they cook, becoming tender and succulent. This process typically takes about 15 minutes, but the exact time may vary depending on the type and thickness of your mushrooms. Stir occasionally to ensure even cooking and prevent the mushrooms from sticking to the bottom of the pot. The broth will also begin to take on a richer, more complex flavor as it reduces slightly during this time.
After about 15 minutes, test the tenderness of the mushrooms by piercing them with a fork or tasting a small piece. They should be soft but not mushy, with a texture that will blend seamlessly into the creamy soup. If the mushrooms still feel firm, continue simmering for a few more minutes, checking every 2-3 minutes until they reach the desired consistency. Once the mushrooms are tender, the broth will have deepened in color and flavor, forming the perfect foundation for the next steps of adding cream and seasoning.
This simmering stage is where patience pays off, as rushing the process could result in undercooked mushrooms or a lackluster broth. By allowing the mushrooms to cook slowly in the broth, you’re not only softening their texture but also extracting their umami-rich flavors, which will elevate the overall taste of your cream of mushroom soup. Once the mushrooms are tender, you’re ready to proceed with thickening the soup and adding the creamy element that gives it its signature richness.
Finish & Serve: Stir in cream, season, and serve hot with herbs or croutons
Once your mushroom soup base has simmered and thickened to your desired consistency, it’s time to move on to the final steps that will elevate the dish. Begin by stirring in the cream, which adds richness and a velvety texture to the soup. Pour the cream slowly while gently whisking to ensure it incorporates smoothly without curdling. The cream should blend seamlessly with the mushroom mixture, creating a luscious, cohesive soup. If you prefer a lighter version, you can use half-and-half or even a splash of milk, though heavy cream provides the best mouthfeel. Allow the soup to heat through after adding the cream, but avoid letting it boil, as this can cause the cream to separate or the soup to become grainy.
Next, focus on seasoning to balance and enhance the flavors. Start with a pinch of salt and freshly ground black pepper, tasting as you go to avoid over-seasoning. If your soup needs a bit more depth, consider adding a small amount of grated nutmeg, which complements the earthy mushrooms and creamy base beautifully. A squeeze of fresh lemon juice can also brighten the flavors, adding a subtle tang that cuts through the richness. Remember, the goal is to highlight the natural umami of the mushrooms while creating a harmonious blend of flavors.
Once the soup is perfectly seasoned, it’s ready to be served. Ladle the hot cream of mushroom soup into bowls, ensuring each serving is generously portioned. For an elegant touch, garnish with fresh herbs like chopped parsley, thyme, or chives, which add a pop of color and a burst of freshness. If you’re looking for added texture, sprinkle a handful of croutons over the top. Homemade croutons made from crusty bread and seasoned with garlic and olive oil are ideal, but store-bought varieties work well too. The croutons will soften slightly in the hot soup, creating a delightful contrast to the creamy base.
To make the presentation even more appealing, consider drizzling a small amount of truffle oil or extra virgin olive oil over the soup just before serving. This adds a luxurious finish and enhances the overall flavor profile. If you’re serving the soup as part of a larger meal, pair it with crusty bread or a simple green salad for a well-rounded dining experience. The warmth and comfort of cream of mushroom soup make it perfect for chilly evenings or as a starter for special occasions.
Finally, serve the soup immediately while it’s hot to fully enjoy its creamy texture and rich flavors. Cream of mushroom soup is best enjoyed fresh, as reheating can sometimes alter its consistency. Whether you’re cooking for yourself, family, or guests, the final steps of stirring in the cream, seasoning thoughtfully, and garnishing with herbs or croutons will ensure your soup is not only delicious but also visually inviting. With these finishing touches, your homemade cream of mushroom soup will be a standout dish that’s both comforting and sophisticated.
Frequently asked questions
The basic ingredients include butter, onions, garlic, fresh or canned mushrooms, all-purpose flour, chicken or vegetable broth, heavy cream, salt, pepper, and optionally herbs like thyme.
Yes, dried mushrooms can be used. Rehydrate them in hot water for about 20 minutes, then strain and use both the mushrooms and the soaking liquid in the soup for extra flavor.
Substitute butter with olive oil or a dairy-free alternative, and replace heavy cream with coconut cream, cashew cream, or unsweetened almond milk. Adjust seasoning to balance flavors.
Yes, you can thicken the soup by blending a portion of the cooked mushrooms into a puree, adding more cream, or using a cornstarch slurry (mix cornstarch with water before adding to the soup).
