Cream of Mushroom Soup

🍄 Cream of Mushroom Soup

📜 A Short History

Cream of Mushroom Soup has its roots in European cuisine, particularly French cooking, where creamy soups (potage crème) became popular in the 18th–19th century. Mushrooms were widely used in France due to their abundance and deep, earthy flavor. The soup gained massive popularity in the United States in the early 20th century, especially after canned versions were introduced, making it a household staple. Over time, chefs elevated it from a simple comfort food to a refined classic by using fresh mushrooms, cream, and aromatic herbs. Today, it stands as a timeless soup loved for its rich texture, warmth, and comforting taste.

🥣 Recipe (Serves 4)

🧾 Ingredients

• Fresh mushrooms (button or cremini) – 250 g, sliced

• Butter – 30 g

• Olive oil – 1 tbsp

• Onion – 1 medium, finely chopped

• Garlic – 2 cloves, minced

• All-purpose flour – 2 tbsp

• Vegetable or chicken stock – 750 ml

• Fresh cream – 200 ml

• Salt – to taste

• Black pepper – ½ tsp

• Thyme (fresh or dried) – ½ tsp

👨‍🍳 Method

1. Heat butter and olive oil in a saucepan over medium heat.

2. Add onion and garlic; sauté until soft and fragrant.

3. Add mushrooms and cook until they release moisture and turn golden.

4. Sprinkle flour and cook for 1 minute, stirring continuously.

Slowly add stock while stirring to avoid lumps.

5. Simmer for 10–12 minutes until slightly thickened.

6. Add cream, salt, pepper, and thyme.

7. Blend until smooth (optional for creamy texture).

8.Simmer for 2 more minutes and serve hot.