Description
A creamy and comforting Easy Cream of Mushroom Soup made with sautéed mushrooms, onions, fresh thyme, and a smooth roux base. This quick stovetop recipe uses simple ingredients to deliver a rich, velvety texture perfect for a cozy meal or appetizer.
Ingredients
Scale
Vegetables
- ½ onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
- Fresh parsley, chopped, for garnish
Dairy & Butter
- 4 tablespoons butter
- 1 cup milk or heavy cream
Liquids
- 2 cups vegetable broth, divided
Dry Ingredients & Seasonings
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat 4 tablespoons of butter in a large pot over medium-high heat. Add the diced onions and sauté until they become tender and translucent. Add the sliced mushrooms and continue to sauté until the mushrooms are softened and lightly browned, enhancing their flavor.
- Deglaze and Season: Pour a small splash of vegetable broth into the pot to deglaze, scraping up any browned bits stuck to the bottom. This adds extra flavor to the soup. Stir in 1 teaspoon of fresh thyme leaves for aromatic seasoning.
- Make Roux Mixture: In a separate bowl, whisk together ¼ cup of all-purpose flour with the remaining vegetable broth until the mixture is smooth and free of lumps. This will be used to thicken the soup.
- Thicken Soup: Gradually pour the flour and broth mixture into the pot while stirring constantly to avoid lumps. Bring the soup to a boil, then reduce the heat and let it simmer gently for 10-15 minutes until it thickens to your preferred consistency.
- Add Milk or Cream: Stir in 1 cup of milk or heavy cream to the thickened soup base. Adjust seasoning by adding salt and pepper to taste, creating a rich and creamy texture.
- Serve: Ladle the warm soup into bowls, garnish with freshly chopped parsley, and serve immediately for a comforting, flavorful dish.
Notes
- For a richer soup, use heavy cream instead of milk.
- To make the soup vegan, substitute butter with olive oil and use a plant-based milk and vegetable broth.
- You can blend the soup with an immersion blender for a smoother texture if desired.
- Fresh thyme adds the best flavor, but dried thyme can be used in a pinch (use half the amount).
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
