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Bowl of creamy mushroom soup topped with fresh herbs

Cream of Mushroom Soup

A comforting bowl of cream of mushroom soup, featuring earthy mushrooms, silky cream, and simple aromatic flavors, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sliced mushrooms (cremini, button, or a mix; wild mushrooms add more depth)
  • 1 cup chopped onion (yellow or sweet)
  • 2 cloves minced garlic For a milder flavor, use fewer garlic cloves.
  • 4 cups vegetable broth (use low-sodium if needed) Simmering helps meld flavors.
  • 1 cup heavy cream For a lighter soup, substitute with half-and-half or whole milk.
  • 2 tablespoons butter A roux can be made for a thicker soup.
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened.
  2. Add the sliced mushrooms and cook until they are browned and tender.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
  4. Using an immersion blender, blend the soup until smooth or carefully transfer to a blender in batches.
  5. Stir in the heavy cream and season with salt and pepper. Heat through and serve hot, garnished with fresh parsley.

Notes

For deeper flavor, consider roasting mushrooms before adding them to the pot. Ensure to warm the soup gently after adding cream to prevent separation.