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Cream of Mushroom Soup

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A rich, velvety homemade cream of mushroom soup made with sautéed cremini mushrooms, onions, garlic, and aromatic herbs, finished with heavy cream for a comforting and flavorful dish.

Ingredients

  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1½ lb cremini mushrooms (baby bella), sliced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken or vegetable broth, low sodium
  • 2 tsp fresh thyme leaves
  • 1 tsp dried marjoram
  • ½ tsp seasoned salt
  • ½ tsp freshly ground black pepper
  • ¾ cup heavy whipping cream

Instructions

  1. Melt the butter with olive oil in a Dutch oven over medium heat. Add onions and mushrooms, sauté until onions are soft and mushrooms are browned.
  2. Lower the heat to medium–low, add garlic, and cook for 1 minute while stirring.
  3. Sprinkle in the flour, stirring constantly for about 2 minutes to cook it through.
  4. Gradually pour in the broth while stirring to form a smooth base.
  5. Stir in thyme, marjoram, seasoned salt, and pepper. Let it simmer over medium–low heat until thickened.
  6. Reduce the heat to low, stir in the cream, and heat through without boiling.
  7. Serve hot, optionally garnished with croutons, fresh herbs, or a swirl of sour cream.

Notes

  • Use vegetable broth for a vegetarian version.
  • Substitute with coconut or cashew milk for a dairy-free or vegan option.
  • For a gluten-free version, replace flour with a cornstarch slurry.
  • Store leftovers in the fridge for up to 3 days; avoid freezing due to cream separation.

Nutrition

Find it online: https://lauracooks.com/cream-of-mushroom-soup/