The BEST Cream of Mushroom Soup Recipe (Quick and Easy!) Recipe
This quick and easy Cream of Mushroom Soup recipe is rich, creamy, and full of hearty mushroom flavor. With a simple blend of fresh mushrooms, aromatic shallots, garlic, thyme, and vegetable broth, it's perfectly smooth and comforting, topped with a touch of heavy cream and reserved sautéed mushrooms for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds fresh mushrooms, sliced
- 1/2 cup minced shallots
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- Heat oil and butter: In a large pot, heat the olive oil and butter over medium heat until the butter is melted and combined with the oil.
- Cook mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Set aside mushrooms: Remove about one cup of the cooked mushrooms from the pot and set them aside for later use in the soup.
- Sauté aromatics: To the remaining mushrooms in the pot, add the minced shallots, garlic, and dried thyme. Sauté for about 1 minute until the garlic is fragrant and the shallots begin to soften.
- Add broth and simmer: Stir in the vegetable broth and increase the heat to high, bringing the mixture to a boil. Then reduce heat to low and let it simmer gently for around 10 minutes to meld the flavors.
- Puree the soup: Remove the pot from heat. Use an immersion blender directly in the pot to purée the soup until smooth, or transfer in batches to a blender and purée until creamy.
- Add cream and season: Stir in the heavy cream and season with salt and pepper to your taste, mixing thoroughly to combine.
- Finish with reserved mushrooms: Return the reserved sautéed mushrooms to the pot, stir gently to distribute them evenly throughout the soup, and serve warm.
Notes
- For extra richness, substitute some of the vegetable broth for chicken broth if not vegetarian.
- If you prefer a chunkier texture, blend less of the soup or skip blending some portion.
- To make this soup vegan, use a plant-based butter and cream alternative.
- The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Fresh thyme can be used instead of dried; use about 1 tablespoon fresh thyme leaves.