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–+ servings

Cream of Mushroom Soup

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A cozy and rich cream of mushroom soup made with cremini mushrooms, onion, garlic, herbs, and finished with heavy cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cremini mushrooms, sliced substitute 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 ideal
  • 1 teaspoon marjoram earthy, enhances mushroom flavor
  • 1 teaspoon thyme classic, comforting herb note
  • 1 cup heavy cream for a luxurious finish; see substitutions below
  • 2 tablespoons butter for flavor and sheen
  • to taste Salt and pepper

Method
 

Preparation
  1. Clean and slice mushrooms; chop the onion and mince the garlic.
  2. Measure broth and seasonings so everything is ready.
Cooking
  1. Melt 2 tablespoons butter in a large saucepan over medium heat.
  2. Add the chopped onion and cook 6–8 minutes, stirring occasionally, until translucent and beginning to caramelize.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Add sliced mushrooms and increase heat to medium-high. Cook 8–10 minutes, stirring, until mushrooms release their juices and start to brown.
  5. Sprinkle in 1 teaspoon marjoram and 1 teaspoon thyme, stir to coat.
  6. Pour in 4 cups chicken broth, bring to a simmer, and reduce heat. Simmer 10 minutes to concentrate flavors.
  7. Reduce heat to low, stir in 1 cup heavy cream, and warm gently — do not boil to prevent curdling.
  8. Taste and season with salt and pepper. For a smooth soup, use an immersion blender to purée until silky, or leave partly chunky for texture.
  9. Serve immediately, garnished as you like.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 5gFat: 28gSaturated Fat: 17gSodium: 900mgFiber: 1gSugar: 2g

Notes

For a lighter soup, swap heavy cream for whole milk plus 1 tablespoon flour to thicken, or use half-and-half. Make it vegetarian by using 4 cups vegetable broth instead of chicken broth. If you prefer more texture, reserve some mushroom slices before blending and add them back in.
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