Cream of Mushroom Soup (Very Long Detailed Recipe)
Cream of mushroom soup is a rich, comforting soup made from mushrooms, onions, butter, broth, cream, and seasonings. This version is written in a very detailed way, covering every step from selecting ingredients to serving the finished soup.
Ingredients
Fresh mushrooms – 900 grams (about 2 pounds). A combination of button mushrooms, cremini mushrooms, and portobello mushrooms gives the best flavor.
Butter – 6 tablespoons.
Olive oil – 2 tablespoons.
Large onions – 2, finely chopped.
Garlic cloves – 6, minced.
Celery stalks – 2, finely diced.
All-purpose flour – 6 tablespoons.
Chicken broth or vegetable broth – 8 cups.
Heavy cream – 2 cups.
Whole milk – 2 cups.
Fresh thyme – 2 teaspoons, chopped.
Bay leaves – 2.
Salt – 2 teaspoons, or to taste.
Black pepper – 1 teaspoon, or to taste.
Soy sauce – 1 tablespoon (optional, for deeper flavor).
Worcestershire sauce – 1 teaspoon (optional).
Fresh parsley – ¼ cup, finely chopped.
Lemon juice – 1 tablespoon.
Extra mushrooms for garnish – 1 cup, sliced.
Extra cream for serving – a few tablespoons.
Preparation of the Mushrooms
Begin by cleaning the mushrooms carefully. Avoid soaking them in water because mushrooms absorb moisture very quickly. Instead, wipe each mushroom with a damp cloth or paper towel. Trim the ends of the stems if necessary.
Slice approximately three-quarters of the mushrooms into thin slices. Chop the remaining mushrooms into small pieces. Having different sizes creates a more interesting texture in the final soup.
Preparing the Vegetables
Peel and finely chop the onions. Mince the garlic cloves. Wash the celery stalks and cut them into very small pieces. Measure all ingredients before beginning to cook so everything is ready when needed.
Cooking the Mushroom Base
Place a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the butter and olive oil. Allow the butter to melt completely.
Add the chopped onions and celery. Cook slowly for about 8 to 10 minutes, stirring occasionally. The vegetables should become soft and translucent but not browned.
Add the minced garlic and cook for another minute until fragrant.
Gradually add all the mushrooms. At first, the pot may seem overcrowded, but the mushrooms will shrink significantly as they cook. Stir frequently.
Cook the mushrooms for approximately 15 to 20 minutes. During this time they will release their moisture. Continue cooking until most of the liquid evaporates and the mushrooms develop a deep golden-brown color. This stage is important because browning creates rich flavor.
Season lightly with some of the salt and pepper while the mushrooms cook.
Making the Roux
Sprinkle the flour evenly over the cooked mushrooms and vegetables. Stir constantly for 2 to 3 minutes. The flour should coat everything evenly and lose its raw taste.
The mixture will become thick and somewhat paste-like. This is normal. Cooking the flour at this stage helps prevent a raw flour flavor in the finished soup.
Adding the Liquid
Slowly pour in about 1 cup of broth while stirring continuously. The mixture will become smooth and thick.
Continue adding the remaining broth gradually, stirring after each addition to prevent lumps.
Add the bay leaves and fresh thyme.
Increase the heat slightly and bring the mixture to a gentle simmer. Do not boil aggressively.
Allow the soup to simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking.
Blending the Soup
Remove the bay leaves.
For a completely smooth cream of mushroom soup, use an immersion blender and blend the entire soup until silky smooth.
For a more traditional texture, blend only half of the soup and leave the rest chunky.
If using a countertop blender, work in small batches and be careful with the hot liquid.
Adding Cream and Milk
Reduce the heat to low.
Slowly pour in the heavy cream while stirring continuously.
Add the milk and stir until fully combined.
If desired, add the soy sauce and Worcestershire sauce for additional depth of flavor.
Allow the soup to heat gently for another 10 minutes. Do not boil after adding dairy because boiling may cause the cream to separate.
Final Seasoning
Taste the soup carefully.
Add additional salt and black pepper as needed.
Stir in the lemon juice. The small amount of acidity brightens the flavors without making the soup taste sour.
Mix in most of the chopped parsley, reserving a little for garnish.
Preparing the Garnish
In a separate skillet, melt 1 tablespoon butter over medium-high heat.
Add the extra sliced mushrooms.
Cook for 5 to 7 minutes until golden brown.
Season lightly with salt and pepper.
These sautéed mushrooms will be used as a garnish when serving.
Serving the Soup
Ladle the hot cream of mushroom soup into serving bowls.
Top each bowl with a spoonful of sautéed mushrooms.
Drizzle a small amount of cream over the surface.
Sprinkle with the remaining parsley.
Serve immediately with crusty bread, toasted baguette slices, garlic bread, dinner rolls, crackers, or a fresh green salad.
Storage Instructions
Allow the soup to cool completely before storing.
Refrigerate in airtight containers for up to 4 days.
To reheat, warm gently over low heat, stirring frequently.
If the soup becomes too thick during storage, add a little broth or milk while reheating.
Freezing Instructions
For best results, freeze the soup before adding the cream and milk. Dairy-based soups can sometimes change texture when frozen.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheat gently and add fresh cream and milk during reheating.
Tips for the Best Cream of Mushroom Soup
Use a mixture of mushroom varieties for more complex flavor.
Take time to brown the mushrooms properly.
Simmer gently rather than boiling rapidly.
Blend only part of the soup if you enjoy texture.
Use high-quality broth because it contributes significantly to the final taste.
Fresh herbs provide a brighter flavor than dried herbs.
A small amount of lemon juice enhances the earthy mushroom flavor.
Serve the soup hot for the richest and most satisfying experience.
This recipe makes approximately 8 to 10 generous servings of rich, creamy, homemade cream of mushroom soup.
