WesternEasy

Cream of Mushroom Soup

Cream of mushroom soup is a rich Western soup made by sauteing mushrooms in butter, then simmering with stock and cream for a smooth, earthy, and savory finish.

Prep 15minCook 25min2 servings

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Ingredients (2 servings)

Ingredient	Amount	Unit
button mushrooms	300	g
onion	80	g
garlic	2	ea
unsalted butter	30	g
olive oil	1	tbsp
flour	18	g
chicken stock	500	ml
heavy cream	150	ml
dried thyme	1	tsp
salt	1	tsp
black pepper	0.5	tsp

Instructions

1
Thinly slice the mushrooms, finely dice the onion, and mince the garlic.
2
Heat butter and olive oil in a pot over medium heat, then saute onion and garlic for 2-3 minutes until fragrant.
3
Add mushrooms and thyme, and cook for 8-10 minutes until moisture evaporates and the mushrooms brown.
4
Stir in flour and cook for 1 minute to form a roux, then gradually add chicken stock while whisking to avoid lumps.
5
Bring to a simmer, lower the heat, and cook gently for 10 minutes to develop flavor and thickness.
6
Add heavy cream, simmer for 2-3 more minutes, then season with salt and black pepper to finish.