Description
This easy cream of mushroom soup is a comforting, flavorful, and creamy dish made by sautéing mushrooms and onions, then thickening the broth with a flour mixture to create a smooth, velvety texture. Perfect for a cozy meal, it features fresh thyme and is garnished with parsley.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- ½ onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
- 2 cups vegetable broth, divided
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 cup milk or heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: Heat the butter in a large pot over medium-high heat. Add the diced onions and sauté until they become tender and translucent. Then add sliced mushrooms and cook until they soften and develop a light brown color, enhancing their flavor.
- Deglaze and Season: Pour in a splash of vegetable broth to the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This adds rich flavor to the soup. Stir in the fresh thyme leaves to infuse the soup with herbal aroma.
- Make Roux: In a separate bowl, whisk together the all-purpose flour with the remaining vegetable broth until you get a smooth, lump-free mixture. This will act as a thickening agent for the soup.
- Thicken Soup: Pour the flour and broth mixture into the pot with the sautéed vegetables. Bring the mixture to a boil while stirring constantly to prevent lumps. Once boiling, reduce the heat and let it simmer gently for 10 to 15 minutes until the soup thickens to your desired consistency.
- Add Milk or Cream: Stir in the milk or heavy cream to add creaminess and richness. Taste the soup and season with salt and pepper as needed.
- Serve: Ladle the warm soup into bowls and garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while hot.
Notes
- You can substitute heavy cream with whole milk or a plant-based milk for a lighter or dairy-free option.
- For a gluten-free version, replace all-purpose flour with cornstarch or gluten-free flour blend.
- For extra flavor, try adding garlic when sautéing the onions.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
