Go Back
+ servings

Creamy Mushroom Soup (Better Than Store-Bought!)

This creamy mushroom soup is rich, earthy, and full of comforting flavour. Made from scratch with fresh mushrooms and thyme, it's an easy, one-pot meal that tastes far better than anything from a can.
Print Recipe
a bowl of creamy mushroom soup in a white bowl
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • 2 tbsp oil or butter (30g)
  • 500 g mushrooms sliced (button, cremini, or a mix)
  • 1 medium onion diced
  • 1 pinch dried thyme or 1 tbsp fresh
  • 2 tsp beef stock powder or substitute for vegetable stock
  • ¼ cup plain flour for thickening
  • 2 cups milk
  • 1 cup cream
  • salt and pepper to taste
  • add extra milk if you like it thinner

Instructions

  • In a large pot, heat oil or butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  • Add mushrooms. Cook until mushrooms release their moisture and begin to brown, about 8–10 minutes.
  • Sprinkle flour and thyme over the mushrooms, stir well, and cook for another minute.
  • Pour in the milk while stirring with a whisk. Stir in beef stock powder.
  • Bring to a simmer, stirring consistently. It is ready once it has thickened
  • Once thickened, stir in the cream.
  • Use an immersion blender to puree the soup to your desired texture (smooth or a bit chunky).
  • Season with salt and pepper.
Servings: 5 servings
Author: Farmers Wife Homestead
Cost: $10