This homemade cream of mushroom soup is a comforting and flavorful dish that can be enjoyed as a standalone meal or used as a base for other recipes. Made with fresh mushrooms and a rich, creamy broth, this soup is perfect for a cozy night in or as an appetizer for a dinner party. The recipe is easy to follow and requires only a few simple ingredients. With a total prep and cooking time of 40 minutes, you can have a delicious bowl of homemade cream of mushroom soup on the table in no time.
Ingredients
- 1 pound fresh mushrooms
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon dried thyme (optional)
Directions
- Clean the mushrooms and slice them.
- In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until they are soft and translucent, about 5 minutes.
- Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to avoid a hot soup explosion.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- If desired, garnish with chopped fresh parsley and dried thyme before serving.
