Go Back
Delicious cream of mushroom soup in a bowl, garnished with fresh herbs.

Cream of Mushroom Soup

A rich and silky homemade Cream of Mushroom Soup that is perfect for chilly days, celebrating the earthy flavor of fresh mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh mushrooms, chopped (cremini, button, shiitake, or a mix)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 3 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until softened (about 6–8 minutes).
  2. Add chopped mushrooms and cook until they release their juices. If mushrooms release too much water, increase heat slightly to evaporate excess.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Use an immersion blender to purée the soup until smooth, adjusting texture as desired.
  5. Stir in heavy cream and season with salt and pepper. Heat through gently before serving.
  6. Garnish with fresh parsley and serve with a salad and crusty bread.

Notes

For a smoky flavor, roast the mushrooms before adding them to the pot. This soup can be made ahead and frozen, but omit the cream for freezing. Reheat gently and add cream just before serving.