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closeup of mushroom soup with herbs and mushrooms on top

Easy Cream of Mushroom Soup


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5 from 8 reviews

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Here is how to make homemade Cream of Mushroom Soup from scratch with fresh mushrooms. Serve with a drizzle of truffle oil to make it extra special!


Ingredients

Units Scale
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely chopped
  • 1 large onion, diced
  • 4 cups sliced mushrooms, any variety or mixed
  • 1 teaspoon salt
  • 1 teaspoon dry thyme
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry sherry
  • 3/4 teaspoon chopped fresh rosemary
  • 1/3 cup all-purpose flour
  • 3 cups vegetable broth, such as Imagine no chicken
  • 1 1/2 cups low-fat milk (*see note for creamier soup)
  • 3 tablespoons chopped chives
  • Truffle oil for drizzling, optional

Instructions

  1. Sauté: Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
  2. Cook Mushrooms and Season: Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until dry.
  3. Add Flour To Thicken: Sprinkle flour over the vegetable mixture and stir to coat.
  4. Add Liquid: stir in broth, increase heat to high and bring to a simmer, stirring continuously until the soup has thickened slightly. Add milk and return to a simmer, stirring often.
  5. Finish and Serve: Remove from the heat, stir in chives. Ladle into bowls and drizzle with truffle oil, if using.

Notes

To Make It Ultra Creamy

For a richer soup instead of 1 1/2 cups milk, use 1 cup milk plus 1/2 cup heavy cream for a luxurious creamy texture.

To Make It Gluten Free

  1. To make this gluten-free you can omit the flour and make a slurry with 2 tablespoons cornstarch and 1/2 cup of the broth.
  2. Add the slurry in after the broth simmers but before the milk.
  3. Stir as it comes to a boil.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cup soup
  • Calories: 179
  • Sugar: 9 g
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 7 g
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