Cream of Mushroom Soup

5 from 1 vote

Cream of mushroom soup is one of the favourite soups of all time, and it is so easy to make. Ready under 30 minutes!

Prep Time5

Cook Time22

Total Time27

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan

Keyword: cream of mushroom soup, creamy mushroom soup, mushroom soup

Servings:

Calories: 304kcal

Author: Maricel

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

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.