Easy Homemade Cream of Mushroom Soup Recipe | One-Pot & 30 Minutes

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Prepare the Vegetables: Slice the mushrooms and finely chop the onion. Crush the garlic and set aside.

Sauté the Mushrooms: In a large pot, melt the butter over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.

Build the Base: Add the onion and garlic to the pot and cook for another 4–5 minutes, until softened and fragrant. Sprinkle in the flour and cook for 2 minutes, stirring constantly to remove any raw flour taste.

Simmer the Soup: Pour in the vegetable stock. Season with salt, pepper, nutmeg, and thyme. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.

Blend and Finish: Remove from heat and blend the soup until completely smooth. Return to low heat, stir in the cream, and simmer for 10 minutes. Taste and adjust seasoning if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens