Easy Cream of Mushroom Soup
This cream of mushroom soup is one of my favorite cold-weather soup recipes. It's savory, rich, and perfect on its own or as the base for your favorite creamy casserole.
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Servings: 4
Calories: 362kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (peeled and finely diced)
- 4 tablespoons butter
- 1½ pounds baby bella mushrooms (sliced; or use a mix of your favorite mushrooms such as shiitake, maitake, or oyster)
- 6 cloves garlic (peeled and minced)
- 2 teaspoons dry thyme (or use 2 tablespoons freshly minced thyme)
- 6 tablespoons flour
- 5 cups water (or low-sodium vegetable stock )
- ½ cup heavy cream
- Salt and pepper
- 1 tablespoon fresh chives (minced; optional, for serving)
Smoky mushrooms:
- 2 teaspoons extra virgin olive oil
- ¾ pound fresh mushrooms (thinly sliced or torn, depending on variety)
- ¾ teaspoon smoked paprika
- Salt to taste
Instructions
Sauté the onion:
- Heat oil in a large pot over medium heat. Add the diced onion and cook for 6 to 8 minutes, stirring occasionally, until it softens and deepens in color. Season lightly with salt.
Cook the mushrooms:
- Melt 4 tablespoons of butter into the onions. Add half of the mushrooms and cook for 3 to 4 minutes until they just begin to cook down.
- Add the rest of the mushrooms and continue sautéeing, stirring occasionally, for 25 to 30 minutes. Allow the mushrooms time to release all their liquid and for the liquid to evaporate. Don't rush the process! Continue cooking until the mushrooms deepen in color. Adjust the heat as necessary to prevent them from burning.
Add the garlic and thyme:
- Add the minced garlic and 2 teaspoons of thyme to the mushrooms and stir to combine. Season with salt and pepper and cook for 1 minute.
Make the roux:
- Sprinkle the flour over the mushrooms and stir to combine. Cook for 2 minutes.
- Add 5 cups of water or stock in 1-cup increments, whisking after each addition. Continue adding and whisking until all of the stock has been incorporated. Taste and season to your preferences. Bring to a boil and then reduce the heat and simmer, uncovered, for 20 minutes.
Finish the cream of mushroom soup:
- Pour the heavy cream into the soup and stir to combine. Simmer for 10 minutes. Taste and season once more to your preferences.
Cook the smoky mushrooms:
- While the cream of mushroom soup finishes simmering, prepare the mushroom topping. Heat 2 teaspoons of extra virgin olive oil in a skillet over medium-high heat. Once hot, add the mushrooms and cook them in an even layer, about 4 to 5 minutes per side. Stir them occasionally to prevent them from burning.
- Once the mushrooms are golden-brown all over, turn off the heat. Season them lightly with salt and ¾ teaspoon smoked paprika. Toss to coat and remove from the skillet. Transfer them to a bowl.
To serve:
- Ladle the soup into bowls and garnish each bowl with smoky mushrooms and minced chives. Enjoy!
Nutrition
Calories: 362kcal | Carbohydrates: 21g | Protein: 10g | Fat: 29g | Sodium: 125mg | Fiber: 3g | Sugar: 6g | Vitamin C: 10mg
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