Best Cream of Mushroom Soup: A Rich and Flavorful Homemade Recipe

Best Cream of Mushroom Soup: A Rich and Flavorful Homemade RecipeThe art of creating the perfect cream of mushroom soup is one that many professional cooks have strived to master. This rich and flavorful homemade recipe brings together the delicious taste of earthy mushrooms, the smoothness of cream, and a touch of aromatic herbs to make a dish that is a true culinary delight. With ingredients that are both simple and elegant, this cream of mushroom soup recipe is sure to leave you wanting more.


To create an amazing cream of mushroom soup, you will first need to gather the following ingredients:

  • 1 pound fresh mushrooms, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Step-by-Step Instructions

With your ingredients at the ready, follow these steps to create a mouthwatering cream of mushroom soup that will surely impress anyone who tries it:

1. In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, and sauté them until they are soft and translucent, about 5 minutes.

2. Add the chopped mushrooms to the pot, and cook until they release their liquid and become tender, approximately 10 minutes.

3. Stir in the flour, coating the vegetables evenly. Gradually pour in the vegetable broth, stirring continuously to avoid lumps.

4. Bring the soup to a boil, then reduce the heat to low. Allow it to simmer for 15-20 minutes, stirring occasionally.

5. Add in the heavy cream, parsley, thyme, salt, and pepper. Heat the soup for an additional 5 minutes, or until heated through.

6. If desired, use an immersion blender to partially or fully purée the soup, adjusting the consistency to your preference.

7. Taste the soup, adjusting seasoning if needed. Ladle the soup into bowls and serve hot, garnished with additional fresh parsley.

The History of Cream of Mushroom Soup

The origins of cream of mushroom soup can be traced back to the culinary traditions of French cuisine, where various types of cream soups were a common menu item in noble households during the 18th century. Over time, these cream-based soups made their way into the kitchens of ordinary people, where regional ingredients, such as wild mushrooms, began to be incorporated into the recipes.

Mushrooms have long been a staple ingredient in many European diets, and the use of mushrooms in soup is hardly unique to French cuisine. However, it was the French mastery of veloute and bechamel sauce techniques that undoubtedly elevated the dish to new heights.

Fun Facts and Curiosities

Cream of mushroom soup has become an incredibly versatile ingredient in modern cooking, often used as a base for various recipes such as casseroles, stroganoff, and pot pies. The soup’s popularity in the United States and beyond can be partly attributed to the invention and mass production of canned soups by Campbell’s Soup Company in the early 20th century.

This homemade recipe offers a much richer and more sophisticated alternative to the canned varieties, reminding us of the decadent flavors and textures that traditional cream of mushroom soup was always meant to achieve. Enjoying a warm bowl of this soup not only provides a delicious meal but also transports us back to the elegance and sophistication of the French culinary tradition.

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