Description
This easy cream of mushroom soup recipe is rich, comforting, and creamy, made from scratch with real mushrooms, simple ingredients, and deep savory flavor that is far better than anything from a can.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pounds mushrooms, sliced
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon dried tarragon or dried thyme
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon black pepper
- Chopped fresh parsley or thyme for garnish
- Extra sautéed mushrooms for garnish
Instructions
- Heat the olive oil and butter in a large pot over medium-high heat.
- Add the sliced mushrooms and cook until they release their liquid and turn golden brown.
- Reduce the heat to medium and add the chopped shallot.
- Cook until the shallot is softened.
- Add the garlic and cook briefly until fragrant.
- Season with salt and dried tarragon.
- Pour in the broth and bring to a gentle simmer.
- Simmer uncovered to allow flavors to develop.
- Remove from heat and blend the soup until smooth.
- Return to low heat and stir in the heavy cream.
- Add black pepper and adjust seasoning to taste.
- Warm gently and serve with desired garnishes.
Notes
Brown the mushrooms well for the best flavor. For a lighter soup, replace part of the cream with milk. For dairy free, use olive oil and plant based cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American