Cream of mushroom is such a versatile soup. You can serve it as a side dish, entrée or simply as it is. It is perfect when it is chilly out in monsoon, fall or winter.
WHAT KIND OF MUSHROOMS TO USE FOR CREAM OF MUSHROOM SOUP?
I this recipe I have used Cremini mushrooms, but you can use any mushrooms of your choice. You can also use combination of mushroom or whatever you have it your refrigerator.
If you want to keep this soup light, you can add half and half cream instead of heavy cream. Or you can skip the cream all together.
Also, when it comes to texture, if you want silky smooth soup without adding any additional cream, simply purée the entire soup in a blender or using an immersion blender.
I use my Hamilton Beach hand blender. (affiliate link).
I like my soup with little chunks of mushrooms, so I purée only half of the soup and add it back in. If you like chunky soup, then no need to blend at all; simply crush big mushroom pieces with the back of the spatula.
When it comes to taste, I would personally recommend adding ground nutmeg and thyme as mentioned in the recipe. They go very well with this soup and enhances the flavor.
Looking for more soup recipes? Check out my Tomato soup recipe.
You can connect with me on my page on Instagram.
Cream of Mushroom Soup
Ingredients
- 2 tbsp Light Olive Oil
- 2 Cloved Minced Garlic
- 1 cup Yellow Onion (finely chopped)
- 200 g Mushrooms (sliced)
- 1 tsp Salt
- 1 tsp Ground black pepper
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 3 1/2 cup Vegetable broth
- 1/8 tsp Ground Nutmeg
- 1 & 1/2 tsp Dried thyme
- ¼ cup Cream
Instructions
- Heat 2 tbsp light Olive Oil and 2 cloves of minced garlic in a large pot.
- Once the oil is hot, add 2 cups of chopped yellow onion. Sauté them over medium heat until they turn golden brown.
- Add 200g sliced mushrooms, 1 tsp salt, 1 tsp ground black pepper and sauté them. Once the mushrooms sweat, add 3 tbsp butter and 3 tbsp all purpose flour. Whisk continuously until the rawness of the flour is gone.
- Little by little add 3 & ½ cups of vegetable broth while stirring continuously.
- Add 1/8th tsp ground nutmeg and 1 ½ tsp dried thyme leaves. Give it a mix and bring the soup to a boil.
- Transfer half of the soup into another bowl and purée it using an immersion blender. Put it back into the pot.
- Now stir in ¼ cup of heavy cream. Serve immediately!