Cream of Mushroom Soup

Homemade Cream of Mushroom Soup is an incredibly delicious, rich, and flavorful soup made with sauteed mushrooms, onions, garlic, fresh herbs, and a creamy broth. Perfect for brisk days when classic comfort is what you long for!

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 169kcal

Author: Stephanie Wilson

Ingredients

2 tablespoons unsalted butter
1 medium onion chopped
2 garlic cloves minced
1 pound mushrooms sliced
4 cups vegetable broth or chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper to taste
3/4 cup half and half milk, cream, or crème fraiche
1/4 cup sour cream or plain yogurt
3 tablespoons fresh parsley chopped for garnish

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Instructions

Melt butter or olive oil in a large pot over medium heat. Add onions and mushrooms; sauté until softened, about 10 minutes. Stir in garlic and cook for 1 minute more.
Stir in broth, thyme, salt, and pepper; bring to a boil, then lower heat to medium and gently simmer uncovered for 15 minutes.
Whisk in cream or milk and simmer for another 5 minutes.
Transfer soup to a blender (in batches if needed) and blend until completely smooth.
Return the soup to the pot and stir in sour cream. Cook over low heat until warmed through. Garnish with fresh parsley, sliced mushrooms and salt and pepper if needed.

Notes

Storing the Soup

This soup will keep refrigerated for up to five days in a covered container. Gently reheat on the stovetop or in the microwave.

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