Cream of Mushroom Soup is one of those recipes that just makes you feel good. I learned this recipe from my grandmother, and I’ve been making it for years. The smell of mushrooms cooking in butter takes me back to her kitchen every time. It’s simple enough for beginners but tastes like you’ve been cooking for years.
About the Recipe
This soup brings together fresh mushrooms, sweet onions, and herbs in a creamy base. Every spoonful is packed with earthy mushroom flavor. It’s not just soup – it’s comfort in a bowl. The best part? You don’t need fancy equipment or hard-to-find ingredients. Just basic kitchen tools and simple ingredients from your local store.
Why You’ll Love This Recipe
First, it’s really hard to mess up – if you can chop and stir, you can make this soup. The ingredients are budget-friendly and easy to find. You can control the texture – blend it completely smooth or leave it a bit chunky. The cream makes it rich but not heavy, and the thyme adds just the right touch of herb flavor. Plus, your kitchen will smell amazing while it cooks.
Cream of Mushroom Soup
Cooking Tips
– Don’t rush browning the mushrooms – this builds flavor
– Pat mushrooms dry before cooking to help them brown better
– Start with less corn flour and add more if needed
– Taste as you go, especially when adding salt and pepper
– Let the soup cool slightly before blending to avoid hot splashes
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour 15 minutes. Serve hot with crusty bread. Leftovers keep well in the fridge for 3 days – just reheat gently over low heat. Don’t boil after adding cream.
Similar Recipes
- 1. Creamy Potato Leek Soup
- 2. Classic French Onion Soup
- 3. Roasted Tomato Basil Soup
Nutrient Benefits
Mushrooms are packed with B vitamins and minerals like selenium and copper. They’re low in calories but high in protein and fiber. This soup offers a good balance of nutrients while being satisfying and filling. The cream adds healthy fats that help your body absorb nutrients better.
Cream of Mushroom Soup
Ingredients
- 450 gms Button Mushrooms (sliced)
- 1 Onion (chopped)
- 2 tbsp Butter
- 2 to 3 tbsp Corn Flour
- 1 tsp Garlic (finely chopped)
- 1/2 tsp Thyme
- 1/2 cup Thick Cream
- 2 1/2 cups Vegetable or Chicken Stock
- Black Pepper Powder as per taste
- Salt as per taste
- Coriander Leaves (little, finely chopped0
Instructions
- Heat butter in a large, deep pan over medium flame.
- Add the mushrooms and salt.
- Stir well and cook until the mushrooms turn golden brown.
- Add the onions and cook for a minute or two.
- Add the garlic and cook for a minute more.
- Add the corn flour and stir well.
- Pour the stock, thyme and stir.
- Simmer until the soup starts to bubble and reduce flame to low.
- Cook for 30 to 60 minutes.
- Transfer to a blender or using a hand blender, puree the soup until smooth or slightly coarse, in batches.
- Add the cream and stir.
- Simmer for a few minutes and adjust salt and pepper.
- Pour into serving bowls, garnish with coriander leaves and serve at once.
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Frequently Asked Questions
Can I use different types of mushrooms?
Yes. While button mushrooms work great, you can mix in portobello, shiitake, or any mushrooms you like. Each type adds its own unique flavor. Just keep the total amount the same.
Can I make this soup ahead of time?
You can make the base up to 2 days ahead and store it in the fridge. Add the cream when reheating just before serving. Don’t let it boil after adding cream.
Is there a dairy-free option?
You can use coconut cream instead of dairy cream and olive oil instead of butter. The flavor will be slightly different but still delicious.
