American
Cream of Mushroom Soup
Mushrooms are browned, then simmered with onion, a butter-flour thickening, broth, and cream. The soup should taste like mushrooms first, with the cream as a finish.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Browning the mushrooms before adding liquid builds the flavor the cream cannot fake.
- A small amount of flour gives body so the soup is not thin milk.
- Soy sauce deepens the mushrooms without making the bowl taste like a stir-fry.
- Cream goes in at the end, off a hard boil, so it does not separate.
Ingredients
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Instructions
- 1
Melt 2 tbsp of the butter in a Dutch oven over medium-high heat. Add the mushrooms and cook, without stirring much at first, until they brown and their liquid cooks off, about 8 minutes.
- 2
Add the remaining butter and the onion. Cook until the onion is soft, about 4 minutes. Stir in the garlic and thyme for 30 seconds.
- 3
Sprinkle in the all-purpose flour and stir for 1 minute.
- 4
Pour in the chicken broth and soy sauce, scraping the bottom of the pot. Bring to a simmer.
- 5
Simmer 10 minutes so the flour cooks and the soup thickens slightly.
- 6
Lower the heat. Stir in the heavy cream, kosher salt, and black pepper. Warm until steaming. Do not boil.
- 7
Stir in the parsley and serve.
Pro tips
- Salt at the end. Broth and soy sauce may already be salty enough.
- If you want a smoother bowl, blend half the soup and stir it back in. Leave some slices for texture.
- A wide pot browns mushrooms better than a narrow saucepan.
Easy substitutions
- Heavy cream
- Half-and-half
- Chicken broth
- Vegetable broth
- Thyme
- A few fresh thyme sprigs, removed before serving
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm over medium-low heat until steaming, stirring so the cream does not scorch. Do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 392
- Protein
- 8 g
- Carbs
- 18 g
- Fat
- 32 g
- Fiber
- 2 g
Budget friendly · One Pan, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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