Cream of mushroom soup is so easy to make at home. While it takes a little more effort than opening a can, the delicious flavor makes up for it. Packed full of rich mushroom flavor, this soup is perfect for using leftover produce, making big batches to freeze, and enjoying all through soup season.
Why you’ll love this recipe
Easy To Make: This recipe requires no fancy equipment to prepare delicious, creamy mushroom soup – just a saucepan and a little patience. Easily Turned Vegan: With a few simple swaps, this dish can become the perfect vegan comfort food. Easy To Customize: Whether you prefer a different kind of mushroom or want to add more flavors to the soup, it makes a great base for experimenting with herbs and other ingredients until you create your perfect bowl.
How to make mushroom soup
Prepare The Ingredients: Finely chop the garlic and onions, then slice the mushrooms and roughly chop the thyme. In a large saucepan, heat the butter and oil over medium-high heat. Then add the onion and cook until translucent. Next, add the garlic and cook until aromatic. Make The Soup: Add the chopped mushrooms, bay leaf, thyme, and pepper to the saucepan and cook for about 5 minutes, until the mushrooms start to brown. Add the wine and cook for 2-3 minutes to evaporate the alcohol. Add the flour and stir well until all the mushrooms are coated, cooking for a few minutes. Then, add the beef stock and bring to the boil. Cover, reduce the heat to medium-low, and simmer for 10-15 minutes. Finally, bring the heat to low and add the heavy cream. Mix to combine until you have a thick mushroom soup. Taste test and add more salt and pepper if needed. Garnish with more thyme to serve. If you try this creamy mushroom soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
