Cream of Mushroom Soup
Cream of Mushroom Soup is a flavorful homemade version of the classic condensed soup we all grew up with. Rich, delicious and so satisfying. Serve it as a meal or use it in your favorite casserole recipes.
Servings: 4 servings
Calories: 518kcal
Ingredients
- 1/2 cup butter divided
- 2 medium onions diced
- 5 cloves garlic minced
- 1 pound mushrooms chopped or sliced (white or portabella)
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary minced
- 1/3 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
- In a dutch oven or soup pan, add half of the butter and place over medium heat. When butter is melted, add onions and cook for about 2 minutes. Add minced garlic and continue to cook until onions start to caramelize about another 3 - 5 minutes.
- Add remaining butter, chopped mushrooms, rosemary and thyme. Continue to cook, stirring often until mushrooms start to brown, about 8 - 10 minutes.
- Whisk in all purpose flour, salt and pepper whisking continually, cooking about 2 minutes.
- Add broth and whisk until mixture starts to thicken.
- Lower to simmer and whisk in heavy cream. Continue to cook about 5 minutes, stirring often. Do not bring to a boil.
- Remove from heat and garnish with fresh parsley.
- Ladle into bowls and serve immediately.
Notes
Recipe Notes and Variations:
- Mushrooms: Any variety or a mix of mushrooms will work. Our favorites are white button mushrooms and baby portabella.
- Skip the Cream: If you prefer it, you can skip the cream for a broth based mushroom soup.
- Lighter Cream of Mushroom Soup: Substitute olive oil for butter and use milk in place of cream. This soup will not be as rich but lighter in taste and calories.
- Herbs: Substitute dry herbs by using half of the amount of fresh.
- Make Ahead and Storage: Cool soup and store in an airtight container up to 3 days in the refrigerator. Freezing not recommended.
- To Use in Recipes in Place of Condensed Soup: Use 2 1/2 cups of homemade soup to replace 1 can of condensed soup.
Nutrition
Serving: 1g | Calories: 518kcal | Carbohydrates: 23g | Protein: 8g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 1442mg | Fiber: 4g | Sugar: 8g