Flavourful, quick and easy cream of mushroom soup recipe. Ready in under 30 minutes! Low carb, dairy-free option, and vegan friendly!
This versatile cream of mushroom soup can be a base ingredient for casseroles and comfort foods. A sauce for pasta; because the ingredients are similar to mushroom alfredo sauce. Reduce the water and it can be a sauce or gravy for chicken, pork, or steak.
What is a cream of mushroom soup made of?
The main ingredients are;
Mushrooms– button mushrooms, white or cremini are the most popular and easy to find. Portobello mushroom is also commonly used, it has a richer earthy flavour.
Milk or Cream– whole milk, evaporated milk, other lactose-free or dairy-free milk like coconut milk. Heavy cream or half and half for a richer and creamy taste. Luckily, there are many dairy and non-dairy alternatives you can use.
Stock or Broth– mushroom or vegetable broth, chicken or beef broth. Bouillon cubes can be added for more flavour.
Roux or thickener– for a gluten-free option, tapioca starch or cornstarch mix in water to make a slurry. Commonly used is all-purpose flour. The starch gives a more velvety texture. You can use any thickener that will fit your diet.
Other Ingredients:
Olive oil or Canola oil for sauteing
Butter or for vegetarians use vegan butter to add creaminess
Onion and garlic for the base flavour
Herbs– Thyme, parsley, and basil are the flavour enhancer of this mushroom soup.
Parmesan cheese– is an optional ingredient to this soup recipe. However, it adds a rich nutty flavour. For dairy-free/vegan diet, it can be substituted with vegan parmesan cheese.
How to make Cream of Mushroom Soup
The First step is to prepare the mushrooms. Clean the mushrooms with a damp paper towel, then slice them. However you like it, thinly sliced, roughly, coarsely, or finely chopped.
Over medium-high heat, add the olive oil and butter to the saucepot. When the butter is melted, saute onion and garlic until onion is translucent and garlic are fragrant.
Add the sliced mushrooms with a pinch of salt. Cook the mushrooms, stirring often until they release their juices for about 10 minutes.
Set aside a few slices of cooked mushrooms for garnish, if desired. Add and stir in the crumbled bouillon cube, herbs and ground black pepper. Let the mushrooms absorb all those flavours for a minute.
Then pour the water or broth, bring to a boil or gentle simmer for 10 minutes on medium-low heat. Add the milk and stir in the slurry, then reduce the heat to low.
Lastly, add the grated parmesan cheese. Allow to gently simmer for about two minutes.
Serve on a soup bowl, garnish with slices of cooked mushrooms and other optional garnish; Parmesan cheese, fresh finely chopped basil and parsley.
Are you looking for More Soup Recipes?
More Mushroom Recipes:
Stir-fry Brussels Sprouts and Mushrooms
Stuffed Mushrooms with Bay Scallops
Cream of Mushroom Soup
Watch How to Make It
Equipment
Ingredients
- 1 to 2 tbsp olive oil
- 2 tbsp butter for vegan, sub coconut oil or vegan butter
- 1 onion
- 3 cloves garlic
- 1 lb Button Mushrooms white or cremini, sliced
- Salt to taste
- ¼ tsp ground black pepper
- ½ tsp oregano
- ½ tsp basil
- 1 tsp thyme fresh or dried
- 1 bouillon cube beef or chicken, for vegan sub vegetable
- 2 ½ cups water or no salt mushroom broth
- 1 cup lactose-free evaporated milk sub 3/4 cup heavy cream, half and half, or coconut milk for vegan dairy-free.
- 3 tbsp parmesan cheese sub with vegan parmesan cheese
for the slurry
- 2 tsp tapioca starch or cornstarch
- 1 tbsp water
Instructions
- Over medium-high heat, add the olive oil and butter to a saucepot.
- When the butter is melted, saute onion and garlic until onion is translucent and garlic are fragrant.
- Add the sliced mushrooms with a pinch of salt. Cook the mushrooms, stirring often until they release their juices for about 10 minutes.
- Set aside a few slices of cooked mushrooms for garnish, if desired.
- Add and stir in the crumbled bouillon cube, herbs and ground black pepper.
- Pour the water or broth bring to a boil or gentle simmer for 10 minutes on medium-low heat. Add the milk and stir in the slurry, then reduce the heat to low. Lastly, add the grated parmesan cheese. Allow to gently simmer for about two minutes.
- Serve on a soup bowl, garnish with slices of cooked mushrooms and other optional garnish; Parmesan cheese, fresh finely chopped basil and parsley.
Any products or ingredients in the recipe mentioned on this website are not intended to diagnose, treat, cure, or prevent any disease. Please consult a doctor or health professional before altering or substituting for your diet.
I LOVE CREAM OF MUSHROOM SOUP SO MUCH FIVE STARS
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