Cream of Mushroom Soup

5 from 1 rating

from kristineskitchenblog.com

Made with simple, wholesome ingredients, this Cream of Mushroom Soup is so much better than the canned version. It's ultra creamy and full of rich mushroom flavor. Serve it with a salad and some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Prep Time12

Cook Time18

Total Time30

Servings: servings

Calories: 273kcal

Ingredients

4 tablespoons unsalted butter
½ cup finely chopped yellow onion
16 ounces cremini mushrooms sliced*
3 cloves garlic minced
¼ cup all-purpose flour
2 cups low sodium vegetable broth or chicken broth
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
chopped fresh parsley optional, for serving

Instructions

Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
Add the garlic and flour and cook for 1 minute, stirring.
Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.

Video

Notes

If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Nutrition information is only an estimate.