Total time
50 min
Servings
4
Calories
226.5
Category
Soups & Stews
Indulge in the comforting warmth of this homemade Cream of Mushroom Soup, a classic vegetable dish that comes together in under an hour on the stove top. Made with fresh button mushrooms, aromatic onions, and a touch of basil, this creamy soup is perfect for a cozy lunch or a starter for dinner. With simple ingredients and easy steps, you can enjoy a rich, velvety texture that beats any canned version.
Ingredients
Makes 4 servings
- 4 button mushrooms
- 1 butter
- 3 onion
- 1 flour
- 1 milk
- 1 3/4 dried basil
- 1 3/4 salt
- 1 black pepper
- 2 -3 fresh basil leaf
Method
Pull the caps away from the mushroom stalks.
Finely slice the caps and chop the stalks, keeping the 2 piles separate.
Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
Stir in flour and cook for 1 minute.
Gradually add the stock and milk to make a smooth, thin sauce.
Add the basil, and season with salt and pepper.
Bring to the boil and then simmer, partly covered, for 15 minutes.
Allow to cool slightly and then pour into a food processor or blender and process until smooth.
Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
Pour soup into a large clean saucepan and stir in sliced mushrooms.
Heat until very hot but not boiling and add salt and pepper to taste.
Add the cream.
Serve at once garnished with the basil leaves.
Easy swaps
- Instead of button mushrooms, use cremini or white mushroomscremini mushrooms have a deeper earthy flavor.
- Instead of butter, use olive oil or vegan butterfor a dairy-free option, use a high-quality olive oil.
- Instead of milk, use unsweetened almond milk or oat milkthese plant-based milks keep the soup creamy without overpowering the flavor.
Frequently asked
Can I use dried basil instead of fresh?
Yes, you can substitute dried basil for fresh. Use about 1 teaspoon of dried basil in place of the fresh leaves, but add it during the simmering step for best flavor.
How do I make this soup thicker?
For a thicker soup, increase the flour to 2 tablespoons or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.
Can I use a different type of mushroom?
Absolutely. Cremini, shiitake, or a mix of wild mushrooms will add more depth and complexity to the soup.
