How to Make Creamy Mushroom Soup - Cream of Mushroom Soup Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Slice 2 pounds of white mushrooms and add them to a soup pot with butter.

Add a big pinch of salt and cook on medium-high heat until the water dissipates.

Reduce heat to medium-low and continue to cook the mushrooms until they are beautifully golden brown.

Add 1 chopped onion and cook for 5 more minutes.

Take out a few of the mushrooms to garnish later (optional).

Add 1 heaping tablespoon of flour to the pot and stir it into the fat, cooking for about 2 minutes.

Add a bundle of fresh thyme leaves and 2 cloves of uncrushed garlic, peeled.

Pour in 1 quart of chicken stock and 1 cup of water, then simmer for 1 hour.

Remove the thyme bundle and carefully puree the soup in a blender in small batches, pulsing briefly to start, then liquefying on the highest setting.

Return the pureed soup to the pot and stir in heavy cream, adjusting thickness with more stock if desired.

Season with black pepper and salt to taste.

Garnish with reserved mushrooms and thyme leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens