Cream of Mushroom Soup (From Scratch, 30 Minutes)

What Makes This Recipe Work

Browning the mushrooms in a single layer develops color and flavor that simmering alone cannot give, and stirring in the cream off the boil keeps it from separating. A spoonful of soy sauce rounds out the savory depth.

Ingredients for Cream of Mushroom Soup (From Scratch, 30 Minutes)

• 3 tbsp butter
• 1 tbsp olive oil
• 1 1/2 lb cremini or mixed mushrooms, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves or 1/2 tsp dried
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp soy sauce or Worcestershire sauce
• 1/2 tsp salt and 1/4 tsp black pepper

How to Make Cream of Mushroom Soup (From Scratch, 30 Minutes)

1. Melt the butter with the olive oil in a large pot over medium-high heat, add the mushrooms in a single layer, and leave them undisturbed for 3 to 4 minutes, until deeply browned on the bottom.
2. Stir and cook for 5 minutes more, until the mushrooms are browned all over and their liquid has cooked off.
3. Add the onion, reduce the heat to medium, and cook for 4 minutes; stir in the garlic and thyme and cook for 30 seconds.
4. Sprinkle in the flour and stir for 1 minute, until it coats the vegetables and smells toasty.
5. Slowly whisk in the broth, bring to a simmer, and cook for 10 minutes, until slightly thickened.
6. Stir in the cream and soy sauce and warm through for 2 minutes without boiling.
7. Season with salt and pepper, then serve topped with a few reserved sautéed mushrooms and chopped parsley.

Tips for the Best Cream of Mushroom Soup (From Scratch, 30 Minutes)

• Crowding the pan steams the mushrooms, so cook them in a single layer or in batches if needed; that is how you get browning instead of gray.
• Cremini give the deepest flavor, button mushrooms are the mildest, shiitake add woodiness, and a mix of wild mushrooms adds complexity.
• Wipe mushrooms clean with a damp cloth rather than soaking them so they brown well.
• The soup thickens as it stands; thin it with broth or milk when reheating.

Variations and Substitutions

• To use it as a substitute for condensed cream of mushroom soup in casseroles, simmer it uncovered for 10 minutes to reduce it, then use it cup for cup in place of a 10.5 oz can.
• Use half-and-half instead of heavy cream for a lighter pot.
• Stir in 1 cup of cooked rice or egg noodles during the last few minutes for a heartier bowl.

How to Store and Reheat

• Refrigerate for up to 4 days and reheat gently over medium heat, stirring well as the cream can separate slightly.
• For longer storage, freeze the soup before adding the cream, then stir the cream in after thawing.

Cream of Mushroom Soup (From Scratch, 30 Minutes) FAQ