- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 3 tbsp
- 3 cloves
- 2 tbsp
- 750 ml
- 180 ml
- 1 tsp
- 1 tsp
- ¾ tsp
- ½ tsp
- 2 tbsp
Process
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Melt 2 tbsp of the unsalted butter in a heavy pot over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes until soft and translucent, stirring occasionally.
Add the sliced cremini mushrooms and 0.25 tsp of the salt. Cook over medium-high heat for 8 to 10 minutes, stirring only every 2 minutes, until the mushrooms release their liquid, it evaporates, and the edges turn deep golden brown.
Stir in the minced garlic and chopped fresh thyme and cook for 1 minute until fragrant.
Push the mushrooms to the side, add the remaining 1 tbsp unsalted butter to the clear spot, then whisk in the all-purpose flour. Cook for 1 minute, stirring the flour into the mushrooms, until no dry flour remains.
Pour in the warm vegetable broth in three additions, whisking constantly so no lumps form. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the soup thickens enough to coat the back of a spoon.
Reduce the heat to low. Stir in the soy sauce, black pepper, and the remaining 0.5 tsp salt. Slowly whisk in the heavy cream and heat for 3 to 4 minutes without boiling.
Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped parsley if using.
Kitchen notes
Kitchen notes
- The most common mistake is crowding the pot: if the mushrooms steam instead of brown, they stay pale and the soup tastes flat. Cook them in a single layer and wait for real browning before adding liquid.
- Do not let the soup boil after the cream goes in. Boiling can make the dairy split and give a grainy texture; keep it at a bare simmer.
- For a smoother soup, blend two-thirds of it with an immersion blender and leave the rest chunky, or blend fully and return to the pot. If blending hot soup in a countertop blender, fill it only halfway and vent the lid.
- If the soup is thicker than you like, thin it with a splash of warm vegetable broth rather than water so the flavor stays full.
Substitutions
- cremini mushrooms→white button mushrooms or a mix of button and shiitake
- vegetable broth→chicken broth for a deeper flavor
- heavy cream→full-fat coconut milk for a dairy-free version
- all-purpose flour→cornstarch mixed with cold water, added at the end
Storage & reheating
Cool the soup to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring often, until it reaches a bare simmer, about 5 to 7 minutes; do not boil. If the soup looks separated after thawing, whisk in 1 to 2 tbsp warm broth or cream to bring it back together.
FAQ
The questions we get asked most
Why did my cream of mushroom soup turn out watery?
The mushrooms were likely crowded in the pot and released water that never cooked off, or the flour was not cooked long enough to thicken. Brown the mushrooms properly until their liquid evaporates, and cook the flour with the butter for a full minute before adding broth. If it is still thin at the end, simmer uncovered for 5 minutes or whisk in a cornstarch slurry.
Can I use dried mushrooms instead of fresh?
Yes. Rehydrate 30 g of dried porcini or shiitake in 250 ml hot vegetable broth for 20 minutes, then chop and add them with the fresh mushrooms. Strain the soaking liquid through a fine sieve and use it as part of the broth for extra depth, but reduce the added salt because dried mushrooms and their liquid are salty.
How do I keep the cream from curdling?
Let the heavy cream sit at room temperature for 15 minutes before adding it, and stir it in over low heat. Never boil the soup after the cream goes in, because high heat makes the dairy proteins clump. If it does curdle slightly, remove the pot from the heat and whisk in 1 tbsp cold cream or broth to smooth it out.
Can I make this soup ahead of time?
Yes. Make it up to 2 days ahead, cool it quickly, and refrigerate it in an airtight container. The flavor actually improves overnight. Reheat gently over low heat, adding a splash of broth or cream if it has thickened too much in the fridge.
Can I freeze cream of mushroom soup?
It freezes well for up to 2 months, though cream-based soups can sometimes separate after thawing. Thaw overnight in the refrigerator and reheat over low heat, whisking constantly. If the texture looks grainy, blend it briefly with an immersion blender and stir in 1 tbsp fresh cream.
How do I know when the mushrooms are properly browned?
The mushrooms are ready when their released liquid has fully evaporated, they squeak rather than hiss in the pan, and their edges are deep golden brown. This takes 8 to 10 minutes over medium-high heat. If they are still pale and wet, keep cooking; the browning is what gives the soup its flavor.
Can I make this soup dairy-free?
Yes. Replace the butter with olive oil and the heavy cream with full-fat coconut milk or unsweetened oat cream. Add the coconut milk at the end over low heat and do not boil it. The soup will taste slightly different but will still be creamy and rich.
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