This creamy mushroom soup is a comforting and flavorful dish you can prepare in just one pot and in under 30 minutes. Loaded with rich flavors, silky texture, and earthy mushrooms, it’s a perfect recipe for weeknights or cozy weekends. Made from scratch with fresh ingredients, this vegetarian soup is both wholesome and satisfying.
To start, rinse and slice about 200 to 250 grams of button or cremini mushrooms. In a heavy-bottomed pan, melt two tablespoons of butter over low to medium heat and add a bay leaf for aroma. Next, sauté finely chopped onions and garlic until translucent. Add the mushrooms and let them cook until they release moisture and turn golden brown.
Sprinkle a tablespoon of flour into the mixture and stir continuously for a few minutes to remove the raw taste. Gradually pour in one cup of vegetable stock or water, followed by one cup of full-fat milk at room temperature. Stir well and season with salt and pepper to taste. Allow the soup to simmer for a few minutes until it thickens naturally.
To finish, add light or heavy cream and chopped fresh herbs like parsley or coriander. Sprinkle a touch of nutmeg powder for a warm, aromatic flavor. Serve this soup piping hot with crusty bread, toasted crostini, or alongside pasta, risotto, or salad for a complete meal.
Whether as a light lunch, appetizer, or dinner entrée, this homemade cream of mushroom soup delivers deep umami flavor and smooth creaminess that everyone will love.