🍄 Homemade Cream of Mushroom Soup

🍄 Homemade Cream of Mushroom Soup

Skip the can and make your own rich, velvety Cream of Mushroom Soup from scratch! Packed with fresh mushrooms, herbs, and cream, it’s cozy, flavorful, and perfect on its own or as a base for other recipes.

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🕒 Prep Time: 10 minutes

🔥 Cook Time: 25 minutes

🍽️ Servings: 4

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📝 Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (450g) mushrooms, sliced (white, cremini, or a mix)
• 1 tablespoon all-purpose flour
• 4 cups vegetable or chicken broth
• 1 teaspoon thyme (fresh or dried)
• ½ cup heavy cream (or whole milk for a lighter version)
• Salt and pepper, to taste
• Optional: chopped parsley for garnish

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👩‍🍳 Instructions:

1. In a large pot, heat butter and olive oil over medium heat. Sauté onions until soft, about 3–4 minutes.
2. Add garlic and mushrooms. Cook for 8–10 minutes until mushrooms are golden and most of the liquid has evaporated.
3. Stir in flour and cook for 1 minute, stirring constantly.
4. Slowly pour in the broth, stirring well. Add thyme, salt, and pepper.
5. Bring to a boil, then reduce to a simmer for 10–15 minutes.
6. Stir in cream, simmer for another 2–3 minutes. Adjust seasoning to taste.
7. Optional: Use an immersion blender for a smoother texture or leave chunky.
8. Serve warm, garnished with parsley if desired.

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✅ Tips:

• Use a mix of mushrooms like cremini, shiitake, or portobello for deeper flavor.
• For a dairy-free version, use coconut milk and vegan butter or olive oil.
• This soup is freezer-friendly — just leave out the cream until reheating.

🍽️ What to Serve with Mushroom Soup:

Pair your creamy mushroom soup with any of the following for a satisfying meal:

• Crusty bread or garlic toast
• Grilled cheese sandwiches
• Mixed green salad with vinaigrette
• Roasted vegetables or a side of steamed greens
• Quiche, savory scones, or a cheese platter
• Grilled chicken or seared salmon for added protein

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❄️ Can You Freeze Cream of Mushroom Soup?

Yes — but with a few tips:

• If the soup contains cream, it’s best to freeze before adding the cream. Dairy tends to separate when thawed.
• You can add the cream later during reheating for better texture.
• Store in airtight containers or freezer bags, leaving room for expansion.
• Label and freeze for up to 2–3 months.

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🧊 Storing & Freezing Cream of Vegetable Soups:

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Let the soup cool completely. Freeze (ideally without cream) in portions.
• To Reheat: Thaw in the fridge overnight and warm gently on the stovetop. Stir in fresh cream if it was frozen without.