There’s something incredibly comforting about a warm bowl of Cream of Mushroom Soup. It’s like a hug in a bowl, perfect for chilly evenings or when you need a dose of coziness. This recipe is not just about filling your stomach, but it’s an invitation to gather with family, share stories, and create lasting memories. Incorporating earthy mushrooms, aromatic thyme, and a creamy broth, this soup is a delightful blend of simplicity and elegance. Whether you’re celebrating a fall harvest or just looking for a simple weeknight dinner, this soup is sure to become a family favorite.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 500g mushrooms, sliced
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
- Extra sliced mushrooms and thyme for garnish
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms and cook until they release their juices and become golden brown, about 7-10 minutes.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for 2 minutes to remove the raw flour taste.
- Pour in the broth and bring to a boil. Reduce the heat and let simmer for 15 minutes, or until the mushrooms are tender.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and blend until smooth.
- Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste. Heat through but do not boil.
- Ladle the soup into bowls and garnish with extra sliced mushrooms and thyme. Serve with crusty bread.
Helpful Tips
Tips:
- For a richer flavor, use a mixture of different mushrooms such as cremini, shiitake, and portobello.
- If you prefer a chunkier soup, reserve some sautéed mushrooms and add them back to the soup after blending.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Substitutions:
- Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free version.
Pairings
This Cream of Mushroom Soup pairs wonderfully with:
- A simple green salad with a vinaigrette
- Grilled cheese sandwiches
- Chardonnay or an earthy red wine like Pinot Noir
We hope you enjoy making and savoring this delightful Cream of Mushroom Soup. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. We love seeing your culinary adventures!
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