Category

• PGF31G2 30cm Gas Hob with 1 Burner
• SRV531GH5 30cm Gas Hob with 1 Burner
• SI2321D 30cm Induction Hob
• SI5322B 30cm Induction Hob
• HBF03RDUK Hand Blender
• BLC02WHMUK High Performance Blender
• BLF03RDUK Blender
• CKFC2611RDM (26cm)

 

Introduction

The cream of mushroom soup is a timeless classic, evolving from its French culinary roots into a global comfort staple. Prized for its earthy and umami-rich flavours, this soup is equally delicious enjoyed on its own or paired with a grilled cheese sandwich or garlic-rubbed crostini for a more filling meal. This easy recipe is incredibly versatile; whether you prefer a rustic, chunky finish or a silky purée, it is effortlessly adaptable to your taste buds.

Learning how to make mushroom soup at home becomes unbelievably simple and quick when utilising SMEG's range of appliances. From the precise heat of our hobs to our high-performance blending tools, SMEG ensures professional results in minutes. This makes a comforting bowl of homemade creamy mushroom soup perfect for a wholesome weeknight dinner or a spontaneous last-minute lunch.

 

Ingredients

• 4 tbsp unsalted butter (50 g)
• 1kg mixed mushrooms such as button, cremini, portobello, or shiitake, sliced
• Kosher salt and freshly ground black pepper
• 1 medium onion, finely chopped (about 225 g)
• 4 medium garlic cloves, minced
• 2 tbsp flour (45 g)
• 235 ml dry sherry or white wine
• 235 ml milk
• 1.2 L homemade or store-bought low-sodium chicken stock, or water
• 2 bay leaves
• 2 sprigs fresh thyme
• Squeeze of lemon juice (optional)
• Minced fresh herbs such as parsley, chervil, tarragon, and chives for serving
• Extra-virgin olive oil for serving

 

How to Make the Cream of Mushroom Soup

• Sauté to Perfection: Melt the butter in a soup or casserole cooking pot over medium-high heat on your gas hob or induction stove. Add the mushrooms, salt, and pepper, stirring frequently for 12 minutes until the liquid evaporates and they reach a deep, golden brown.
• Create an Aromatic Base: Stir in the onion and cook for 3 minutes, until softened, then add the garlic and cook for 30 seconds, until fragrant. Sprinkle in the flour, stirring well to combine the flavours.
• Deglaze: Pour in the sherry or wine, scraping the bottom of the pot to release the caramelised bits. Add the milk, stock, bay leaves, and thyme.
• Simmer: Bring to a gentle simmer and cook for 20 minutes.
• The Perfect Blend: Remove the herbs with tongs. To finish, use a hand blender directly in the pot or transfer to a food blender to achieve a signature, silky-smooth consistency. Ensure you handle the hot liquid with care, especially when using the high-speed settings.

 

Serving Suggestions

Finish the recipe by seasoning to taste with more salt, pepper, and a squeeze of lemon juice, if desired. This easy mushroom soup is best enjoyed hot, so serve immediately, garnished with a sprinkling of minced herbs and a drizzle of extra-virgin olive oil. You can enjoy it alone or paired with crusty sourdough or artisanal crackers for a delicious contrasting texture.

 

Frequently Asked Questions About the Cream of Mushroom Recipe

Can I make cream of mushroom soup without cream?

Absolutely. This recipe uses a "roux" base and milk to achieve a luxurious texture without the use of cream. For a lighter mushroom soup, you can substitute milk with extra broth and use a food blender to purée the mushrooms into a naturally thick, creamy consistency that remains indulgent yet healthy.

What mushrooms work best for this soup?

For the best homemade creamy mushroom soup, this recipe suggests using a mix of button, cremini, portobello, and shiitake. This variety creates a complex flavour profile that makes this easy mushroom soup recipe taste like a gourmet restaurant dish.

How do I thicken mushroom soup if it's too thin?

If your homemade mushroom soup is not creamy enough or needs more body, simply simmer it for longer to reduce the liquid. Alternatively, you can whisk a little extra flour or cornflour with cold water, then stir it into the cooking pot until the desired thickness is reached. You can also add a splash of heavy cream or a dollop of crème fraîche towards the end.

 

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