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closeup of mushroom soup with herbs and mushrooms on top

Easy Cream of Mushroom Soup

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

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!


Scale

Ingredients

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

¼ teaspoon freshly ground pepper

¼ 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 ½ 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.

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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