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–+ servings

Cream of Mushroom Soup

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A cozy, velvety mushroom soup made with cremini mushrooms, herbs, and heavy cream, perfect for chilly evenings and impressing dinner guests.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American
Calories: 300
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 added aroma and flavor.
  • 4 cups chicken broth Quality broth is essential; homemade is recommended.
  • 1 teaspoon marjoram An earthy flavor enhancing the soup.
  • 1 teaspoon thyme Adds comfort with its flavor.
  • 1 cup heavy cream For a luxurious and creamy finish.
  • 2 tablespoons butter Enhances flavor and sheen.
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Clean and slice mushrooms, peel and chop the onion, mince garlic. Measure herbs and broth so everything’s at hand.
Cooking
  1. Heat a large soup pot over medium heat. Add butter and let it foam but not brown.
  2. Add the chopped onion. Cook, stirring occasionally, until translucent and beginning to soften (about 5–7 minutes).
  3. Add the sliced mushrooms. Increase heat slightly and sauté until they release moisture and start to brown, about 6–8 minutes.
  4. Stir in the minced garlic, marjoram, and thyme. Cook 30 seconds to wake the herbs and garlic without burning.
  5. Pour in 4 cups of chicken broth and bring to a gentle simmer. Reduce heat and simmer for 10 minutes so flavors marry.
  6. Turn off the heat. For a smooth soup, use an immersion blender to puree to desired consistency; for a chunkier soup, skip blending.
  7. Stir in 1 cup heavy cream. Rewarm gently — do not boil after adding cream to avoid curdling.
  8. Taste and season with salt and pepper to your preference. Serve hot.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 1gSugar: 3g

Notes

Storage: Cool soup to room temperature, then store in an airtight container for up to 3–4 days. Freeze in a freezer-safe container for up to 3 months. Reheat gently over low heat, stirring occasionally. For a vegan version, use vegetable broth and substitute heavy cream with coconut milk.
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