Cream Of Mushrooms Recipe

Sauté mushrooms

Heat a large skillet over medium-high heat. Add olive oil and when hot, add sliced mushrooms in a single layer (work in batches if necessary). Let mushrooms brown without stirring for 2–3 minutes, then stir and continue cooking until deep golden and any released liquid has evaporated, about 6–8 minutes total. Season with 1 tsp salt, 1 tsp pepper, and thyme. Remove about 1 cup of browned mushrooms and set aside for garnish/texture; leave the rest in the pan.

Finely chop about half of the remaining cooked mushrooms (or pulse briefly in a food processor) to create body for the soup; leave the other half roughly chopped for texture.

Sweat aromatics & make roux

In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds more. Sprinkle the flour over the onions and garlic and stir to coat; cook the flour for 1–2 minutes to remove the raw flour taste, stirring constantly.

Add liquids

Slowly whisk in the stock, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer and cook for 5 minutes to thicken slightly. Stir in the milk and simmer another 3 minutes.

Incorporate mushrooms

Add both the chopped and roughly chopped cooked mushrooms to the pot. Simmer gently for 8–10 minutes to allow flavors to meld.

Blend for creaminess (optional)

For a smooth, creamy texture, use an immersion blender directly in the pot and puree to your desired consistency (leave some chunks if you prefer). Alternatively, transfer up to half the soup to a blender, blend until smooth, and return it to the pot. Be careful with hot liquids.

Finish with cream

Stir in the heavy cream and heat gently until just warmed through (do not boil after adding cream). Taste and adjust seasoning.

Season & balance: Add the optional soy or Worcestershire sauce for extra umami if using, and the optional lemon juice to brighten the flavors. Add the remaining ½ tsp salt and additional black pepper to taste. Reheat briefly if needed.

Serve: Ladle the cream of mushroom soup into cups or bowls. Top each serving with a spoonful of the reserved browned mushrooms for texture and a sprinkle of chopped fresh parsley. Serve hot.