Rich and velvety, cream of mushroom soup combines sautΓ©ed onions, garlic, and mushrooms with a savory broth and creamy milk base, delivering a warm, satisfying, and deliciously comforting experience.
Ingredients:
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (about 450g) mushrooms, sliced (you can use a mix of different types for flavor)
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk (whole milk or half-and-half for a creamier soup)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup heavy cream (optional, for extra richness)
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and garlic to the pot. SautΓ© until the onions are soft and translucent.
- Add the sliced mushrooms to the pot and cook until they release their moisture and become tender.
- Sprinkle the flour over the mushrooms and stir well to coat them. Cook for a few minutes to get rid of the raw flour taste.
- Gradually add the chicken or vegetable broth to the pot, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Pour in the milk and continue to simmer the soup for about 10-15 minutes, or until it thickens to your desired consistency.
- Season the soup with salt, pepper, and dried thyme (if using). Adjust the seasoning according to your taste.
- If you want an even creamier texture, stir in the heavy cream.
- Once the soup is ready, ladle it into bowls and garnish with chopped fresh parsley if desired.
- Serve the cream of mushroom soup hot and enjoy!
Feel free to customize this recipe based on your preferences. You can add other herbs, such as rosemary or parsley, for extra flavor. Additionally, some people like to blend a portion of the soup to create a smoother texture. Enjoy your homemade cream of mushroom soup!
