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A white bowl filled with creamy mushroom soup garnished with fresh parsley and black pepper.

Classic Cream of Mushroom Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 320 kcal

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.