Easy Cream of Mushroom Soup
User Reviews
5
Easy Cream of Mushroom Soup
Description
Easy Cream of Mushroom Soup starts by sautéing quartered cremini mushrooms with garlic in butter, allowing their natural juices to release and soften. Chicken broth and seasonings including thyme and pepper are added and simmered to meld the flavors. The soup is then pureed using an immersion blender for a smooth consistency, with the option to reserve mushrooms for texture. Heavy cream enriches the soup, adding a silky finish. If desired, cornstarch mixed with water thickens the soup further during a gentle reheating step without boiling.
The resulting soup offers a balance of earthy mushroom flavors with a creamy texture that is warm and comforting. It is suitable as an appetizer or a light meal when paired with bread. The use of fresh garlic and thyme adds aromatic layers to the profile.
For best results, thawed mixed or frozen mushrooms can be substituted for fresh, though they release more liquid and deepen flavor. When pureeing in a stand blender, it’s important to blend in batches and release steam safely. Leftovers keep well refrigerated for up to four days and should be reheated gently, occasionally adding water to adjust thickness. Freezing is not recommended to preserve texture and flavor.
Ingredients
- 2 tablespoons butter unsalted
- 1 pound cremini mushrooms wiped clean, quartered
- 1 tablespoon garlic minced, fresh
- ¼ teaspoon kosher salt
- 3 cups chicken broth
- ¼ teaspoon black pepper or white pepper
- ⅛ teaspoon thyme dried
- ½ cup heavy cream remove it from the fridge when you start cooking
- 2 tablespoons cornstarch optional, helps to thicken the soup
Instructions
- Heat the butter in a large, heavy stockpot over medium-high heat. When the butter starts to foam, add the mushrooms, garlic, and salt. Cook, stirring often, for 5-7 minutes, until the mushrooms are tender.
- Add the chicken broth, black pepper, and thyme. Bring to a boil. Reduce the heat to medium-low and simmer the soup, partially covered, for 10 minutes to allow the flavors to meld.
- Turn the heat off. Puree the soup using an immersion blender. Prior to blending the soup, you can reserve a few mushrooms to use for decoration.
- Stir the heavy cream into the pureed soup. Taste and decide if you'd like to add more salt - this would depend on how salty your chicken broth is.
- Turn the heat back to medium and bring the soup to a low simmer. If you'd like to further thicken the soup, mix the cornstarch with two tablespoons of cold water until smooth and stir the slurry into the soup.
- Continue heating the soup (but don't bring it to a boil - lower the heat if needed), stirring, until heated through and thickened, 1-2 minutes. Serve immediately.
Notes
- Frozen mixed mushrooms may be substituted, but expect more liquid release and stronger flavors.
- Pureeing completely in a stand blender yields a thicker soup; blend in batches without overfilling and vent steam carefully.
- Store leftovers in an airtight container in the fridge for up to four days; reheat gently without boiling and thin with water if needed.
- Freezing leftovers is not recommended as it may affect texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 204kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Sodium | 584mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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