Print

Cream of Mushroom Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy homemade Cream of Mushroom Soup that combines sautéed cremini mushrooms, caramelized onions, and flavorful seasonings, blended into a smooth, velvety broth with a perfect texture of mushrooms retained for added bite. This comforting classic is made from scratch using simple ingredients and simmered to develop deep, savory flavors.

Ingredients

Seasonings

  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon paprika
  • ¼ teaspoon dried basil
  • ¼ teaspoon black pepper

Mushroom and Base Ingredients

  • 1 tablespoon olive oil
  • 20 oz. cremini (baby bella) mushrooms, washed, dried, sliced
  • ¾ teaspoon salt (to season the mushrooms)
  • 3 tablespoons butter
  • 1 large yellow onion, diced
  • 4 cloves fresh garlic, minced
  • 2 teaspoons soy sauce
  • 2 teaspoons Dijon mustard

Broth and Thickening

  • ½ cup chicken broth + 2 tablespoons fresh lemon juice
  • ⅓ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 beef bouillon cube

Instructions

  1. Prepare Ingredients: Combine the dried thyme, parsley, paprika, basil, and black pepper in a small bowl and set aside. Measure out all remaining ingredients before beginning to cook.
  2. Dice Mushrooms: Take three-quarters of the sliced mushrooms and roughly dice them to create a mix of textures in the soup; keep the remaining mushrooms sliced and whole for later.
  3. Sauté Mushrooms: Heat olive oil in a large soup pot over medium-high heat. Add the sliced mushrooms and sprinkle with ¾ teaspoon salt. Sauté for about 10 minutes until softened, stirring frequently. When mushrooms release water, increase the heat slightly and stir continuously to evaporate the liquid. Remove mushrooms from pot and set aside.
  4. Caramelize Onions: Reduce heat to medium and add butter to the pot. Add diced onions and cook for 15 minutes, stirring frequently until the onions soften and start to caramelize, enhancing the soup’s depth of flavor.
  5. Add Flavorings: Stir in ½ cup chicken broth, fresh lemon juice, minced garlic, soy sauce, Dijon mustard, and the reserved soup seasonings. Simmer for 5–6 minutes to meld the flavors together.
  6. Incorporate Flour: Sprinkle in the flour and cook for 2 minutes while stirring constantly to create a roux that will thicken the soup.
  7. Add Broth and Cream: Gradually add the 4 cups chicken broth in small splashes, stirring continuously to avoid lumps. Follow with the heavy cream, added in the same gradual method. Crumble in the beef bouillon cube and stir until dissolved.
  8. Blend Soup Base: Return up to 1½ cups of the diced mushrooms to the pot. Use an immersion blender to blend the mushrooms and onions into the broth until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
  9. Add Remaining Mushrooms: Stir in the remaining sliced and diced mushrooms to maintain some texture and bite in the final soup.
  10. Simmer: Let the soup simmer uncovered for 10–15 minutes or until it reaches your preferred thickness and the flavors concentrate.
  11. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if desired. Serve hot and enjoy the comforting Cream of Mushroom Soup.

Notes

  • Use cremini mushrooms for a richer flavor, but white button mushrooms can be substituted if needed.
  • Sautéing mushrooms until their moisture evaporates intensifies their flavor and prevents a watery soup.
  • Caramelizing the onions slowly is key to developing the soup’s layered taste.
  • Using an immersion blender allows you to control the texture by blending only part of the soup.
  • The beef bouillon cube adds depth; for a vegetarian version, substitute with vegetable broth and omit the bouillon.

Find it online: https://recipeplenty.com/cream-of-mushroom-soup-recipe/