Go Back

Homemade Cream of Mushroom Soup

A creamy and savory soup loaded with earthy mushroom flavors, perfect for cozy evenings or family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter (use ghee for a Halal option)
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
Main Ingredients
  • 16 ounces Mushrooms, sliced (button or cremini)
  • 4 cups Vegetable broth
  • 1 cup Heavy cream (or coconut cream for a dairy-free option)
  • to taste Salt and pepper
  • 1 teaspoon Fresh thyme (or other fresh herbs, optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil and butter over medium heat. Once the butter is melted, add the chopped onion. Sauté for about 5 minutes, or until the onion is translucent.
  2. Add the minced garlic and cook for another minute.
Cooking the Soup
  1. Toss in the sliced mushrooms and cook for about 10 minutes, stirring occasionally.
  2. Pour in the vegetable broth and raise the heat until it simmers. Reduce to maintain a gentle simmer for about 10 minutes.
Blending and Finishing Touches
  1. For an extra creamy texture, blend the soup with an immersion blender until smooth. If you prefer some chunks, feel free to skip this step.
  2. Stir in the heavy cream, and season with salt, pepper, and fresh thyme. Allow it to simmer for an additional 5 minutes.
  3. Ladle the soup into bowls and garnish with your favorite toppings.

Notes

Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to three months. Reheat gently over low heat on the stovetop.