Go Back
+ servings
two bowls of cream of mushroom soup with mushrooms and cream
Print Recipe
5 from 4 votes

Cream Of Mushroom Soup Recipe

This homemade Creamy Mushroom Soup is super easy to make with smooth and so comforting flavors - you will never buy the canned soup again!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 323kcal
Author: Farrukh Aziz

Ingredients

  • 3 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 6 cloves Garlic minced
  • 1 cup Shallots chopped
  • 1.1 lb Brown Mushrooms sliced or chopped
  • 1.1 lb Button Mushrooms sliced or chopped
  • ¾ teaspoon Soy Sauce Or Tamari I have used gluten-free soy sauce here
  • 1 teaspoon Salt
  • ½ teaspoon Freshly Ground Pepper
  • 1 Chicken Stock Cube
  • Few Sprigs of Fresh Thyme
  • 4 cups Chicken Stock or vegetable stock
  • 2 Bay Leaves
  • ¾ cup Heavy Cream or half and half/ light cream/Crème Fraiche

For Serving

  • Fresh Parsley chopped
  • Creame or Crème Fraiche
  • Croutons or Crusty Bread of Choice

Instructions

  • To start with, heat butter and olive oil over medium heat in large pot or dutch oven. Add minced garlic and cook for 1 minute or until fragrant.
  • Then, add chopped shallots and cook for 2 minutes or until softened.
  • Add sliced or chopped brown mushrooms, button mushrooms and stir to coat with garlic and shallots in butter and olive oil. Cook the mushrooms for 5 minutes over medium high heat.
  • Add soy sauce (or tamari), salt, pepper, chicken stock cube, stir to combine and cook for 5 minutes.
  • Then, add crushed fresh thyme, chicken stock(or broth) and bay leaves, stir. Bring to a boil, cover and allow to simmer for 10 minutes. Discard bay leaves( and thyme stalks if you wish to).
  • Now, transfer the soup to a high speed blender and blend until smooth. NOTE: Please be careful while blending as the soup will be hot, give few pulses and then blitz until. You can also use immersion blender for purée the soup.
  • Transfer the puréed soup back to the pot and stir-in the cream. Simmer for 2-3 minutes on low heat until soup just starts to bubble (not boiling).
  • Ladle the hot soup into serving bowls, garnish with some fresh creme, fresh parsley, serve with croutons or crusty bread on side. You can top the soup with some butter sautéed sliced mushrooms.

Notes

  • For better flavors, use a variety of mushrooms instead of just one type. The different types of mushrooms will produce so different fresh flavors that are yummy!
  • Store leftover mushroom soup in an airtight container or jar in the refrigerator for four to five days.
  • Freeze the soup in freezer-safe containers and store for up to three months.
  • To reheat the frozen leftovers, allow the soup to thaw overnight in the refrigerator, then reheat it over low heat in a pot or Dutch oven.

Nutrition

Calories: 323kcal | Carbohydrates: 21g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 844mg | Potassium: 977mg | Fiber: 3g | Sugar: 9g | Vitamin A: 624IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg