Cream of Mushroom Soup
I saw this easy cream of mushroom soup recipe on Simply Recipes, and it looked and sounded perfect for dinner. We all enjoyed this soup, especially my daughter, who wants the leftovers for lunch tomorrow. This creamy mushroom soup recipe paired nicely with a loaded garden salad and some crusty bread.
Cream of Mushroom Soup
Ingredients:
- 3 tbsp butter
- 1 tbsp olive oil
- 16 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stems removed, sliced
- 1 shallot, minced
- 1-2 tsp fresh thyme leaves
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup of whole milk or heavy cream
- Freshly ground black pepper and sea salt, to taste
How to Make Cream of Mushroom Soup
Heat the butter and olive oil in a medium Dutch oven over medium heat. Add the shallots and mushrooms along with the thyme. Cook, stirring occasionally, for 5-7 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth and bring to a boil. Reduce the heat to low. Remove half of the mushrooms from the soup and set aside.
Blend the soup with a blender or immersion blender until creamy.
Add the mushroom slices back into the soup along with the milk or cream. Simmer for 10 minutes. Season with freshly cracked pepper and sea salt, to taste.
Serve with additional thyme leaves on top if desired. Enjoy.
Equipment
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 16 oz cremini mushrooms sliced
- 8 oz shiitake mushrooms stems removed, sliced
- 1 shallot minced
- 1-2 tsp fresh thyme leaves
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup of whole milk or heavy cream
- Freshly ground black pepper and sea salt to taste
Instructions
- Heat the butter and olive oil in a medium Dutch oven over medium heat. Add the shallots and mushrooms along with the thyme. Cook, stirring occasionally, for 5-7 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to low. Remove half of the mushrooms from the soup and set aside.
- Blend the soup with a blender or immersion blender until creamy.
- Add the mushroom slices back into the soup along with the milk or cream. Simmer for 10 minutes. Season with freshly cracked pepper and sea salt, to taste.
- Serve with additional thyme leaves on top if desired. Enjoy.
So creamy and delicious!
What a great place to use the truffle salt – it must have really elevated the flavours. Your soup looks delicious 🙂
I love cream of mushroom soup! It’s great for a freezing winter’s night! 🙂
This soup looks perfectly creamy and comforting for this never-ending winter!!
Looks very good Pam – I ate it from the can often as a kid so perhaps I should try the homemade version.
This soup looks perfect for a cold Winter night like tonight. I couldn’t help but notice the pretty spoon sitting there so nicely. Can you tell me if it’s a certain pattern of silverware or just all by itself?
Karen,
I got this spoon individually at Cost Plus World Market several years ago. I haven’t seen them for sale since. Sorry I can’t be of more help.
Cheers,
Pam
Ok, thank you Pam. It just stood out so much, with being so beautiful! I’ll keep looking for one like it when I get into certain specialty shops. = )
One of my favorites. Your recipe looks especially good.
I love mushroom and this soup look amazing!!
xo
Homemade mushroom soup is a real treat. I can’t remember the last time I made it from scratch. It looks delicious, Pam. We are so lucky to be experiencing this beautiful February weather. Hope we don’t get hit with a freeze next month. I’m ready for Spring.
Creamy yummy soup passing so much warmth!
Love how you lightened this up! Sounds perfect for a cold winter day.