The Best Homemade Cream of Mushroom Soup Recipe
Homemade cream of mushroom soup made from scratch with cremini, shiitake and oyster mushrooms. Creamy, chunky, and nothing like the can.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Whisk
- Kitchen scale
- Ladle
- Serving bowl
Ingredients
- ½ yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- Olive oil
- 6 tablespoons (90 ml) butter
- 1 lb (454 g) cremini mushrooms, sliced
- 4 oz (114 g) shiitake mushrooms, sliced
- 3 oz (85 g) oyster mushrooms, sliced
- The leaves of 6 sprigs of fresh thyme
- ½ teaspoon (2.5 ml) dried oregano
- 6 tablespoons (90 ml) all-purpose flour
- 6 cups (1.5 L) vegetable broth
- 1 cup (250 ml) 15% cooking cream
- Salt
- freshly ground pepper
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