Homemade Cream of Mushroom Soup
November 29, 2024
Whether you’re looking to elevate a classic casserole, whip up a rich and creamy sauce, or simply enjoy a warm, satisfying soup on a chilly day, this homemade cream of mushroom soup recipe is exactly what you’re looking for.Unlike the canned version, homemade cream of mushroom soup is full of fresh ingredients and rich flavors that make it truly unforgettable.
Ingredients
- 8 oz cremini mushrooms stemmed and cubed, ~ 4 cups
- 2 TBS olive oil
- 2 cloves minced garlic
- 1 TBS flour
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 TBS soy sauce
- kosher salt
- fresh thyme or minced parsley (optional), for garnish
Instructions
- Prepare the mushrooms by removing the stems, then wiping the mushrooms with a damp paper towel. Slice them into 1/4” thick pieces.8 oz cremini mushrooms
- Heat a large pan over medium heat. Add the mushrooms to the hot pan and add a good pinch of salt. Cook and stir the mushrooms often. After 3 - 5 minutes, the mushrooms will have released their excess moisture.
- Once the mushrooms have released their excess moisture, add the olive oil. Sauté for 2 minutes.2 TBS olive oil
- Then, add the minced garlic to the pan and cook, stirring constantly, for 30 seconds.2 cloves minced garlic
- Next, add the flour and stir to create a roux with the oil. Cook for 1 minute.1 TBS flour
- Pour in about 1/2 a cup of stock to deglaze the pan, scraping up any browned bits from the bottom. Then, pour in the rest of the broth, the heavy cream, and the soy sauce.2 cups vegetable broth, 1 cup heavy cream, 1 TBS soy sauce
- Bring the soup to a boil, then lower the heat so it’s on a gentle simmer. Simmer for about 15 minutes, stirring occasionally, until the soup is browned and slightly thickened. Taste and add salt if needed.kosher salt
- Garnish with a fresh herb such as thyme or minced parsley and enjoy!