Name: Cream of Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb mushrooms (half button, half cremini); 1 medium yellow onion (diced); 3 cloves garlic (minced); 2 tbsp extra-virgin olive oil; 2 tbsp unsalted butter; ½ cup dry white wine; 4 cups vegetable broth; 2 tbsp tamari or soy sauce; 2 sprigs fresh thyme; ½ cup heavy cream or crème fraîche (optional); Salt and freshly ground black pepper (to taste); Fresh parsley (for garnish)

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I have to say, this Cream of Mushroom Soup Recipe is an absolute game-changer. When I made it last week, the aromatic blend of mushrooms, onions, and thyme completely stole the show in my kitchen. Each hearty spoonful felt like a warm hug on a chilly night, and the richness of the flavors was just unreal.

This wasn’t just about filling bellies; it was a moment of pure comfort. And the best part? It’s so easy to make you’ll feel like a pro in no time. Trust me, give this recipe a try, and it will quickly become a favorite in your home.

Ingredients You’ll Need

Every ingredient plays its part in creating this deliciously cozy soup. Here’s what you’ll need:

1 pound of mushrooms (half button, half cremini): These add an earthy depth of flavor. Choose fresh over canned for the best taste and texture.
1 medium yellow onion, diced: Offers a foundational sweetness to balance the umami of mushrooms.
3 garlic cloves, minced: Enhances the overall aroma and warmth of the soup.
2 tablespoons of extra-virgin olive oil: Used for sautéing and layering rich flavor into every bite.
2 tablespoons of unsalted butter: Adds a touch of silkiness while cooking the vegetables.
½ cup dry white wine: Introduces a tangy depth that complements the mushrooms perfectly.
4 cups vegetable broth: Forms the base of the soup for a light yet flavorful consistency.
2 tablespoons tamari or soy sauce: This secret ingredient intensifies the umami flavor beautifully.
2 sprigs fresh thyme: Infuses a wonderfully subtle herbal note.
½ cup heavy cream or crème fraîche (optional): Adds indulgent creaminess for an extra comforting touch.
Salt and freshly ground black pepper, to taste: Brings out and balances all the flavors.
Fresh parsley, for garnish: Adds a bright, fresh pop to finish the dish.

Note: This recipe makes approximately 4 servings of hearty soup, perfect as a main or starter.

Variations to Try

Love to experiment? Customize this soup your way with these ideas.

Make it Dairy-Free: Swap the butter and cream for plant-based alternatives. Coconut cream works well for a creamy texture!
Boost the Protein: Stir in cooked lentils, chickpeas, or diced tofu for a filling protein-packed upgrade.
Try Wild Mushrooms: Shiitake, oyster, or porcini mushrooms will bring bolder, richer flavors to the dish.
Add Heat: Sprinkle a pinch of red chili flakes or cayenne pepper for a little kick.

You might also enjoy this Hungarian Mushroom Soup for a unique twist on mushroom-based dishes.

Cooking Time Breakdown

With just a bit of prep and a short simmer, you’ll have your soup ready in under an hour.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Essential Kitchen Tools

Having the right equipment on hand makes this recipe a breeze.

Large pot or Dutch oven: Perfect for sautéing and simmering ingredients evenly.
Blender or immersion blender: Key for achieving that creamy consistency.
Wooden spoon: Ideal for stirring without scratching your pot.
Ladle: Makes serving the soup mess-free and easy.

How to Make Cream of Mushroom Soup Step-by-Step?

Recreating this incredibly flavorful soup is simple. Follow these easy steps!

Step 1: Cook the Mushroom Base

Heat olive oil and butter in a large pot over medium heat. Add diced onions with a pinch of salt and sauté for 2-3 minutes until they soften. Next, toss in the mushrooms in two batches, allowing the first batch to cook down a bit before adding the rest. Stir occasionally for 10 minutes, letting the mushrooms release their juices and turn golden-brown.

Step 2: Build Flavor and Simmer

Stir in the garlic and cook for 30 seconds, until it smells fragrant. Deglaze the pot by adding white wine, scraping up any bits stuck to the bottom. Pour in vegetable broth, tamari, and the thyme sprigs. Stir everything gently, bring it to a boil, then reduce the heat to a simmer. Allow the soup to cook covered for 15 minutes, letting the flavors meld beautifully.

Step 3: Blend and Finish the Soup

Once the soup has cooled slightly, puree about two-thirds of it until smooth using an immersion or regular blender. Stir the blended mixture back into the pot for a perfect balance of creamy and chunky textures. If you want an indulgently creamy finish, add heavy cream or crème fraîche at this point. Give it a final season with salt and pepper before serving piping hot.

Pro Tips for the Best Results

Here’s what I’ve learned while perfecting this recipe.

Use Fresh Mushrooms: They give the soup its rich, earthy backbone, so never settle for canned.
Perfect the Texture: If your soup feels too thick after blending, just stir in a touch more broth until it’s just right.
Layer the Umami: Don’t skip the tamari or soy sauce. It’s the star ingredient that makes this soup pop.
Be Patient with Mushrooms: Allow them time to brown fully for that deep, savory flavor.

Serving Ideas for Cream of Mushroom Soup

Ladle the soup into earthy-colored bowls to showcase its rich tones. Top with fresh parsley, a drizzle of olive oil, or a dollop of cream for a touch of elegance. Pair it with crusty sourdough bread, a mixed green salad, or roasted vegetables for a hearty meal. For a fancier touch, serve alongside a slice of quiche or grilled cheese sandwiches. If you’re a fan of creamy soups, you might also love this Creamy Mushroom Chicken and Wild Rice Soup for another comforting option.

Nutrition (Calories)

Here’s the breakdown of this hearty soup per serving:

Calories: ~250
Protein: ~8g
Carbohydrates: ~15g
Fat: ~14g

Make Ahead and Storing Leftovers

This recipe is perfect for meal prep or saving leftovers for later.

Make Ahead: Prepare the soup up to 2 days in advance. Simply refrigerate it in an airtight container and reheat gently when ready to serve.
Storage: Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a little broth if the soup has thickened.
Freezing: Freeze soup without the cream for up to 3 months. Add the cream after thawing to avoid separation. Thaw overnight in the fridge before reheating.

Why This Recipe Will Steal Your Heart?

This Cream of Mushroom Soup has everything you need for a go-to comfort dish.

Packed with Flavor: The combination of mushrooms, wine, and tamari creates a deep, rich taste.
Simple to Customize: Adapt it to your dietary needs with ease.
Quick and Easy: No fancy techniques required for this restaurant-quality meal.
Elegant and Versatile: Perfect as a starter or a main course for any occasion.
Pure Comfort: Warms you up and feels like a cozy bowl of indulgence.

Once you make this luxurious soup, you’ll wonder why you waited so long to try it. It’s everything a comfort dish should be, and I can’t wait for you to fall in love with it just like I did! If you’re looking for more comforting dinner ideas, you can explore recipes for dinner.