Cream of mushroom soup is a classic, comforting soup made with mushrooms, aromatics, and a creamy base. It can be silky smooth or slightly chunky depending on how you make it.
🍄 Basic ingredients
- Mushrooms (button, cremini, or a mix)
- Onion or shallots (finely chopped)
- Garlic
- Butter or oil
- Flour (for thickening)
- Broth (chicken or vegetable)
- Milk or cream
- Salt, black pepper
- Optional: thyme, parsley
👨🍳 Simple method
- Sauté mushrooms
Cook mushrooms in butter until they release moisture and start to brown. - Add aromatics
Stir in onion and garlic; cook until soft and fragrant. - Make a roux
Sprinkle in flour and cook for a minute to remove the raw taste. - Add liquid
Gradually pour in broth while stirring to avoid lumps. - Simmer
Cook for 10–15 minutes until slightly thickened. - Make it creamy
Add milk or cream and simmer gently (don’t boil). - Blend (optional)
Blend for a smooth texture or leave it chunky.
🍽️ Variations
- Extra rich: use heavy cream and a bit of parmesan
- Healthier: swap cream for milk or a little yogurt
- Vegan: use plant-based milk and skip butter
🧠 Why it’s popular
- Deep umami flavor from mushrooms
- Works as both a soup and a cooking base (for casseroles, sauces, etc.)
- Simple, affordable, and very versatile
If you want, I can show you a restaurant-style version, a quick 15-minute recipe, or how to make it taste like the canned version (but better).
