Description
Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.
Ingredients
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
- 1 + 1/2 pounds white mushrooms or brown mushrooms, sliced
- 2 teaspoons fresh thyme, finely chopped
- 1/4 cup all-purpose flour
- 3 + 1/2 cups vegetable stock (or chicken stock)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 cup heavy cream (or half and half)
Instructions
- Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
- Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
- Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
- Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
- Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side
Notes
How to store: Store leftover cream of mushroom soup covered with the lid in the cooking pot or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
How to freeze: Cream of mushroom soup tastes best fresh or the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture and flavor might not be as good as the day you made it. When ready to serve, thaw frozen soup overnight in the refrigerator. If you can’t wait, heat it on the stove over low heat in a covered pan until defrosted.
How to reheat: Reheat cold soup over the stovetop on medium-low heat until warmed through, about 5 minutes. If it becomes too thick, add a splash of water or stock to thin it out.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American