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Cream of Mushroom Soup

A simple and creamy cream of mushroom soup made with fresh mushrooms, caramelized onions, and a splash of cream, perfect for any cozy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: American, Vegetarian
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh mushrooms, sliced Use white button, cremini, or a mix.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Low-sodium recommended.
  • 1 cup heavy cream Substitutions include half-and-half or cashew cream.
  • 2 tablespoons olive oil
  • 1 teaspoon dried or fresh thyme Use 1 tsp dried.
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook, stirring, until translucent (about 5–7 minutes).
  3. Add the minced garlic and sauté for 30–60 seconds until fragrant.
  4. Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and release their juices (8–10 minutes).
  5. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, cool slightly and blend in batches in a countertop blender.
  7. Stir in heavy cream. Season with salt and pepper to taste.
  8. Warm the soup gently — do not boil after adding cream — then ladle into bowls and garnish with fresh parsley.

Notes

For a lighter soup, substitute half-and-half or whole milk, or use a cashew cream for a vegan version. For more body, stir in a tablespoon of butter at the end for sheen and richness.