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Ingredients
- 1 lb fresh mushrooms (cremini or white button work well), sliced
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk (whole milk or half-and-half for richer soup)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Steps
- 1**Sauté the Mushrooms:** In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes. Remove about half of the cooked mushrooms and set aside for texture.
- 2**Sauté Aromatics:** Add the chopped onion to the pot with the remaining mushrooms. Cook until the onion is softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 3**Make the Roux:** Sprinkle the flour over the mushroom and onion mixture. Stir well and cook for 1-2 minutes to cook out the raw flour taste. This mixture will form a thick paste.
- 4**Add Broth:** Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 5**Simmer and Thicken:** Reduce the heat to low, cover, and let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the soup to thicken.
- 6**Blend (Optional):** For a smoother soup, you can use an immersion blender to partially or fully blend the soup. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
- 7**Add Creaminess:** Stir in the milk or half-and-half. Heat gently, but do not boil, as this can cause the milk to curdle.
- 8**Season:** Season generously with salt and freshly ground black pepper to taste. Add the reserved cooked mushrooms back into the soup.
- 9**Serve:** Ladle the hot soup into bowls. Garnish with fresh chopped parsley. Serve immediately and enjoy your delicious homemade cream of mushroom soup!
Cream of Mushroom Soup: Homemade Magic from Your Pantry
Forget the canned stuff! This homemade cream of mushroom soup is incredibly easy to make and tastes infinitely better. It's the perfect comfort food for a chilly evening or a delightful addition to casseroles and other dishes. You probably have most of the ingredients in your pantry right now!
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