Ah, now we’re talking about a classic comfort food base! Here’s a simple guide to making cream of mushroom soup from scratch, plus a few tips if you want it richer or lighter.
Homemade Cream of Mushroom Soup
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (button, cremini, or a mix)
- 2 tbsp all-purpose flour
- 2 cups (480 ml) chicken or vegetable broth
- 1 cup (240 ml) milk or heavy cream
- Salt and black pepper, to taste
- Optional: 1/4 tsp thyme or parsley for extra flavor
Instructions
- Sauté aromatics: Heat butter and olive oil in a pot over medium heat. Add onion and garlic, cooking until soft and fragrant.
- Cook mushrooms: Add mushrooms and sauté until they release their moisture and start to brown, about 5–7 minutes.
- Add flour: Sprinkle in flour and stir for 1–2 minutes to cook the raw taste out.
- Add liquid: Slowly pour in broth while stirring to prevent lumps. Let it simmer for 5 minutes.
- Add cream or milk: Stir in milk or cream. Simmer gently for 5–10 minutes until slightly thickened.
- Season: Add salt, pepper, and optional herbs. Adjust seasoning to taste.
- Blend (optional): For a smoother soup, blend with an immersion blender or in batches until creamy.
Tips & Variations
- Richer version: Use half cream and half milk, or add a splash of white wine when cooking mushrooms.
- Lower-fat version: Use all vegetable broth and milk instead of cream.
- Extra flavor: Roast mushrooms first for deeper umami before making the soup.
If you want, I can also give a quick 10-minute version that uses pantry staples but still tastes like the homemade version—perfect for a weeknight.
Do you want me to do that?
