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–+ servings

Cream of Mushroom Soup

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A simple and comforting cream of mushroom soup made with cremini mushrooms, onion, garlic, chicken broth, and finished with heavy cream for a velvety texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cremini mushrooms, sliced Substitute with button mushrooms if desired.
  • 1 large onion, chopped Adds sweetness and depth.
  • 2 cloves garlic, minced For aroma and flavor.
  • 4 cups chicken broth Quality matters; homemade is recommended.
  • 1 teaspoon marjoram Earthy, pairs well with mushrooms.
  • 1 teaspoon thyme Adds comforting savory notes.
  • 1 cup heavy cream For a luxurious finish.
  • 2 tablespoons butter Enhances flavor and sheen.
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Clean mushrooms with a damp towel; avoid soaking them. Slice about 1/4-inch thick.
  2. Chop the onion and mince garlic. Measure herbs and broth so everything is ready.
Cooking
  1. Melt 1 tablespoon butter in a large pot over medium heat. Add chopped onion and cook 4–5 minutes until translucent.
  2. Add minced garlic and cook 30 seconds until fragrant.
  3. Increase heat to medium-high, add remaining butter and the sliced mushrooms. Cook 6–8 minutes, stirring occasionally, until mushrooms brown and most moisture has evaporated.
  4. Stir in marjoram and thyme, then pour in the chicken broth. Bring to a simmer and cook 8–10 minutes to concentrate flavors.
  5. For a smooth soup, use an immersion blender directly in the pot and blend to your desired texture. Alternatively, transfer half to a blender, pulse, and return.
  6. Reduce heat to low. Stir in heavy cream and heat gently — do not boil — for 2–3 minutes. Taste and season with salt and pepper.
  7. Finish with a small knob of butter if desired for extra gloss. Serve hot.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 1gSugar: 2g

Notes

For a vegetarian version, swap the chicken broth for vegetable broth. Use full-fat coconut milk or a plant-based creamer in place of heavy cream for dairy-free adaptations.
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