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Cream of Mushroom Soup Recipe
Ash Tyrrell

Cream of Mushroom Soup Recipe

When I first made this Cream of Mushroom Soup, I couldn’t believe how comforting it turned out. The mushrooms gave such a rich and earthy flavor that filled my kitchen with warmth.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound mushrooms half button, half cremini – Fresh mushrooms bring out the earthy flavor. Avoid canned ones as they lose texture.
  • 1 medium yellow onion diced – Adds natural sweetness that balances the mushrooms.
  • 3 garlic cloves minced – A must for depth and aroma.
  • 2 tablespoons extra-virgin olive oil – Helps sauté and adds richness.
  • 2 tablespoons unsalted butter – Brings silkiness to the base.
  • ½ cup dry white wine – Lifts the flavor and adds tang.
  • 4 cups vegetable broth – Creates a flavorful yet light soup base.
  • 2 tablespoons tamari or soy sauce – Boosts umami and rounds out the taste.
  • 2 sprigs fresh thyme – Gives a gentle herbal touch.
  • ½ cup heavy cream or crème fraîche optional – For a luxurious, creamy finish.
  • Salt and freshly ground black pepper – Enhances all the flavors.
  • Fresh parsley chopped – Adds a bright garnish before serving.

Method
 

  1. I start by heating olive oil and butter in a large pot. Once hot, I toss in diced onions with a little salt and cook them until soft. Then I add mushrooms in two batches so they brown nicely without steaming.
  2. This step takes about 10 minutes, and it’s where the magic begins because the mushrooms release their savory juices.
  3. Next, I stir in the garlic and let it cook for a few seconds until fragrant. I then deglaze the pot with white wine, scraping up the browned bits from the bottom.
  4. This adds so much flavor! After that, I pour in the broth, tamari, and thyme sprigs. Once it comes to a boil, I lower the heat and let it simmer for about 15 minutes so everything blends together beautifully.
  5. When the soup has cooled slightly, I blend about two-thirds of it until smooth and then pour it back into the pot. This way, it’s creamy but still has little chunks of mushrooms for texture.
  6. At this point, I stir in the cream for an extra indulgent touch. Finally, I season it with salt and pepper, and it’s ready to serve hot.

Notes

  • Use only fresh mushrooms; they give the best flavor and texture.
  • Don’t rush the browning step—mushrooms need time to caramelize properly.
  • If it’s too thick after blending, add a splash more broth until it feels right.
  • Never skip the tamari—it’s the secret ingredient for deep umami flavor.