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Simple Life, Simple Food, All Inspired by my Appalachian Roots

The Best Homemade Cream of Mushroom Soup

The Best Homemade Cream of Mushroom Soup

I may earn money or products from the companies mentioned in this post.

This year for Thanksgiving I tried to make as much ahead as possible to reduce my stress and work load on the big Turkey Day. I have been making my Green Bean Casserole from scratch for a number of years now. This year I decided to pull out the cream of mushroom and make it into a soup first. we ate two bowls and put the other half into the fridge for the casserole on Thanksgiving.

Prep Everything First

This just makes your life more simple and will make the actual cook go faster. I started by mincing up the garlic and fine dicing the shallot. Thinly slice 6 to 8 of the mushrooms and set aside, then diced up the rest of the mushrooms. Prep work is done, see how easy.

Let’s Get This Cook Started

Into a large skillet, I used my cast iron skillet, add 1 tablespoon of olive oil and 2 tablespoons of the butter over medium low heat. Add the shallot first and let cook a minute or two and then add the garlic let them cook a few more minutes together. Stir frequently to prevent the garlic from burning. now add in the diced mushrooms and let cook a few minutes to soften.

To the skillet add 2 more tablespoons of butter and 3 tablespoons of all purpose flour. Stir well and let the flour cook for about 5 minutes to cook the raw flour taste out. Next add in the fresh thyme leaves, 3 cups of warm water and 3 teaspoons Better than Bullion Mushroom Base. You can find this in most grocery stores today or you can get it on amazon Stir to combine, bring to a boil and reduce the heat to a simmer. Let this simmer for 40 to 50 minutes, stirring occasionally.

While it is simmering in a separate skillet add the remaining 2 tablespoons of butter and the sliced mushrooms and cook for about 5 minutes, stirring occasionaly and set aside to garnish the soup.

After the soup has been simmering for 20 minutes I used an immersion blender to blend up the mushrooms to make the soup smoother. You can skip this if you like the texture, it doesn’t change the taste. If you don’t have an immersion blender you can transfer some of it to a regular blender in batches. Just be careful blending the hot liquid it expands in the blender.

Turn off the heat and add the heavy cream whisking it well to incorporate. Ladle into bowls and add in some of the mushroom slices and garnish with a fresh sprig of thyme or 2, optional. Serve with some crusty toasted bread and enjoy.

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This super comforting and hearty soup comes together fast and is easy to make. Perfect for a fall week night dinner or lunch.

Creamy Mushroom Soup

The super comforting and hearty soup comes together fast and is easy to make. Perfect for a fall week night dinner or lunch.

Course Soup
Cuisine American, Southern
Keyword Easy to make
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings

Ingredients

  • 1 Tbsp Olive Oil
  • 6 Tbsp Unsalted Butter Divided
  • 24 Ounces Mushrooms I used Baby Bellas
  • 1 Shallot Fine Diced
  • 2 Cloves Garlic Minced
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 3 Tbsp All Purpose Flour
  • 3 Cups Water
  • # Tsp Better Than Bullion Mushroom Base
  • 1 Cup Heavy Cream
  • 2 Sprigs Fresh Thyme More to Garnish

Instructions

  1. In a large skillet add 1 Tbsp Olive Oil and 2 Tbsp Butter over medium heat.

  2. Add the minced garlic and diced shallot and sautée for a couple of minutes

  3. Thinly Slice 6 to 8 of the mushrooms and set aside and dice the rest

  4. Add the diced mushrooms to the skillet and let them cook down a few minutes starring often

  5. Add 2 more Tbsp of the butter and let it melt

  6. Add in the AP flour and stir to combine and let the flour cook out about 5 minutes

  7. Add 3 cups of water and 3 Tsp of Better Than Bullion Mushroom Base and stir well to combine.

  8. Add the fresh Thyme

  9. Bring to a boil stirring constantly and reduce to a simmer for about 45 minutes

  10. Use an Immersion Blender to blend up the mushrooms until they are the consistency that suits your taste, I like mine pretty well blended up

  11. Turn off the heat and add the heavy cream and stir to combine

  12. In a separate skillet add the remaining 2 Tbsp of butter and the reserved mushroom slices and sautée them for 5 minutes.

  13. After you ladle the soup into a bowl add some of the sautéed mushroom slices and garnish with a fresh thyme sprig



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