What are you doing with all your free time? I’ve definitely been spending more time in the kitchen. On one recent trip to the grocery store, there were very few veggies. But, I did find a 2-pound pack of mushrooms. I love mushrooms, but what the heck do you do with two pounds? That’s precisely why I decided to make cream of mushroom soup.
I’ve tried various soup recipes in the past, but this was the first time in a long time making a pureed vegetable soup. What I love about this recipe is how simple it really is. There are minimal ingredients, so there’s a good chance you have most of them on-hand already. It’s also such a straight-forward and easy cream of mushroom soup recipe. I’m not sure why I envisioned it would be a lot more complicated. It’s not. It’s actually a really easy recipe.
I’m so happy with house this easy cream of mushroom soup recipe turned out. It’s creamy without even calling for much cream. The mushrooms give it a rich and even meaty flavor. It’s a great recipe to keep on hand for cooler weather or when you have extra mushrooms on hand.
Looking for other soup recipes? Here’s leftover mashed potatoes soup, crockpot chicken enchilada soup, and kale sausage and potato soup.
Easy Cream of Mushroom Soup Recipe
1/4 cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1.5 tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup whole milk (could also use heavy whipping cream)
pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent – about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches and puree on high speed until smooth and thick. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.