Cream of Mushroom Soup Recipe
A quick and easy homemade cream of mushroom soup recipe that’s creamy, flavorful, and perfect for lunch or dinner. Uses simple ingredients and is customizable with easy substitutions to suit your dietary needs.
Servings: 6
Cost: $10
Equipment
- stock pot
- chef's knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped sweet onion
- 12 ounces sliced button mushrooms
- 3 garlic cloves minced
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 3 cups chicken broth
- 2 cups half and half
- 1 tablespoon Worcestershire sauce
Instructions
- Heat the olive oil and butter in a large heavy bottom sauce pan over medium heat.
- Add the onion to the pan and cook until softened, approximately 4 to 5 minutes.
- Stir in the mushrooms. Cook until golden and softened, an additional 4 to 5 minutes.
- Add the garlic, thyme and bay leaf. Cook for 1 minute.
- Stir in the chicken broth and bring to a boil.
- Add the half and half and Worcestershire.
Video
Notes
- For a dairy-free version, swap butter for olive oil, and milk/cream for coconut milk or almond milk.
- Gluten-free option: Use cornstarch or arrowroot powder instead of flour to thicken.
- Soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
Calories: 195kcal | Carbohydrates: 9g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 512mg | Potassium: 446mg | Fiber: 0g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 14.1mg | Calcium: 109mg | Iron: 1mg