There is nothing like a warm bowl of soup on a snowy winter day. You want something that hugs you from the inside out. This classic cream of mushroom soup is exactly what your family needs tonight.
Forget the canned stuff you grew up with. This recipe is fresh, earthy, and incredibly rich. It delivers a deep, savory flavor that feels like a big hug. You can have it on the table in under an hour.
Why You’ll Love This Recipe
This soup is the ultimate comfort food for a chilly evening. It uses simple ingredients you likely already have in your kitchen. You do not need fancy tools to get a velvety texture every time.
It is a wonderful way to make mushrooms the star of the show. Beginners will love how easy the steps are to follow. Your kitchen will smell amazing while the thyme and garlic simmer together.
Simple Method
Making this soup is all about building layers of flavor. You will start by softening onions and browning the mushrooms. This creates a golden-brown base that tastes like a restaurant dish.
The secret is a quick flour roux to help it thicken. Even if you have never made a roux, you can do this. Just keep your whisk moving and watch the magic happen.
Ingredients You’ll Need
These pantry staples come together to create something truly special.
- 450g cremini mushrooms, sliced
- 60g unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 30g all-purpose flour
- 500ml vegetable or chicken stock
- 240ml heavy cream (35% fat)
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp cracked black pepper
- 15g fresh parsley, chopped
Step-by-Step
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the diced onions and sauté for 5 minutes until translucent and soft.
- Incorporate the sliced mushrooms and minced garlic; cook for 10-12 minutes until the mushrooms have released their moisture and developed a golden-brown color.
- Sprinkle the flour over the mushroom mixture and stir continuously for 2 minutes to toast the flour and prevent a raw taste.
- Gradually pour in the stock while whisking constantly to ensure a smooth, lump-free consistency.
- Add the dried thyme and bring the mixture to a gentle simmer for 10 minutes.
- Reduce heat to low and stir in the heavy cream, heating through for 3-5 minutes without allowing the liquid to reach a boil.
- Season with salt and black pepper to taste, then garnish with fresh parsley before serving.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. It pairs perfectly with a thick slice of crusty bread for dipping. You can also add a simple side salad for a balanced meal.
For a cozy night in, light a candle and enjoy it slowly. It is a great weeknight dinner that feels a bit fancy. Your family will definitely ask for seconds of this creamy goodness.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. The flavors actually get better the next day!
To reheat, place it in a small pot over low heat. Stir often to keep the cream from separating. Avoid boiling it to maintain that perfectly smooth texture.
Tips for Best Results
- Do not crowd the mushrooms in the pot so they brown evenly.
- Whisk the stock in slowly to avoid any flour lumps.
- Use full-fat heavy cream for the richest flavor and texture.
- Swap cremini for white button mushrooms if that is what you have.
- For a deeper flavor, let the mushrooms get really dark before adding flour.
- Add a splash of dry white wine for a more sophisticated taste.
Ways to Switch It Up
- Use gluten-free flour to make this safe for sensitive tummies.
- Swap the thyme for fresh rosemary for a piney winter aroma.
- Add a handful of kale at the end for extra greens.
- Stir in a spoonful of sour cream for a tangy finish.
Common Questions
Can I freeze this soup?
Dairy-based soups can sometimes change texture when frozen. It is best enjoyed fresh or from the fridge. If you must freeze it, do so before adding the cream.
How do I make it thicker?
You can let it simmer for a few extra minutes without a lid. This allows some liquid to evaporate. The roux should provide plenty of body once it cools slightly.
Will my kids like this?
Most kids love the mild, buttery flavor of this soup. If they are picky about mushroom pieces, you can blend it. A smooth version is often a big hit with little ones.
I hope this cozy soup brings a little extra warmth to your winter table. It is a simple joy that makes any evening feel special. Happy cooking!
— Lidia
Classic Cream of Mushroom Soup
Ingredients
- 450 g cremini mushrooms, sliced
- 60 g unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 30 g all -purpose flour
- 500 ml vegetable or chicken stock
- 240 ml heavy cream (35% fat)
- 1 tsp dried thyme
- 1 tsp sal t
- 0.5 tsp cracked black pepper
- 15 g fresh parsley, chopped
Instructions
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the diced onions and sauté for 5 minutes until translucent and soft.
- Incorporate the sliced mushrooms and minced garlic; cook for 10-12 minutes until the mushrooms have released their moisture and developed a golden-brown color.
- Sprinkle the flour over the mushroom mixture and stir continuously for 2 minutes to toast the flour and prevent a raw taste.
- Gradually pour in the stock while whisking constantly to ensure a smooth, lump-free consistency.
- Add the dried thyme and bring the mixture to a gentle simmer for 10 minutes.
- Reduce heat to low and stir in the heavy cream, heating through for 3-5 minutes without allowing the liquid to reach a boil.
- Season with salt and black pepper to taste, then garnish with fresh parsley before serving.
