This Cream of Mushroom Soup with Truffle Oil is wonderfully creamy, smooth, and full of rich, earthy mushroom flavor. Made with fresh mushrooms, aromatic onions, dried thyme, and a touch of cream, it has a beautiful velvety texture. A delicate drizzle of truffle oil adds an elegant finishing touch, making this easy homemade soup feel truly restaurant-worthy. Ready in just 50 minutes, it is perfect as a refined first course or a comforting meal alongside my Cheesy Garlic Bread!
Cream of Mushroom Soup – Creamy, Smooth and Restaurant-Worthy
This Cream of Mushroom Soup is a much-improved version of a recipe I originally shared a few years ago as a guest post on Kecia’s Flavor Breakthrough. The inspiration came after I tasted a wonderful cream of mushroom soup at one of my favorite French restaurants. It was so velvety, rich, and full of flavor that I knew I had to recreate it in my own kitchen!
The result is a beautifully smooth and creamy soup with a luxurious texture and deep, earthy mushroom flavor. Yet, despite its elegant taste and restaurant-worthy presentation, it is surprisingly easy and quick to prepare at home. It is the kind of soup you might expect to enjoy at a fine-dining restaurant, but there is no need to wait for a special occasion to make it. Serve it as an elegant first course or enjoy a generous bowl for a comforting meal. Either way, every spoonful feels like a little indulgence!
How to Make Cream of Mushroom Soup
- Wash and prepare the mushrooms: Place the mushrooms in a colander and rinse briefly under cold running water. Shake off as much excess water as possible, then slice them.
- Sauté the onions: In a large stockpot, melt the butter over medium heat and add the oil. Stir in the onions and white pepper, and cook until the onions are soft and translucent.
- Cook the mushrooms: Add the sliced mushrooms and cook over high heat until most of their released liquid has evaporated.
- Add the thyme and flour: Stir in the fresh or dried thyme, followed by the flour. Mix well to coat the mushrooms and cook briefly.
- Simmer the soup: Gradually pour in the water and add the bouillon cubes, stirring to combine. Reduce the heat to low, cover, and simmer for 25 minutes.
- Blend until smooth: Use an immersion blender to puree the mushroom soup until smooth. Alternatively, carefully transfer it in batches to a countertop blender. For an extra-silky, creamy mushroom soup, pass it through a fine-mesh sieve.
- Add the cream: Return the soup to the stockpot, stir in the heavy cream, and gently reheat without bringing it to a boil.
- Garnish and serve: Ladle the cream of mushroom soup into serving bowls. Finish with a drizzle of truffle oil, a few slices of fresh mushrooms, and freshly ground black pepper. Serve warm and enjoy!
Frequently Asked Questions
What mushrooms are best for cream of mushroom soup?
White button mushrooms work beautifully in this recipe, offering a mild, delicate flavor. You can also combine white button mushrooms with cremini mushrooms for a deeper, earthier taste.
Can I use other dried herbs in cream of mushroom soup?
Absolutely! You can experiment with different mild dried herbs to suit your taste. After trying several options, my favorite is dried thyme, which complements the earthy mushroom flavor beautifully. I recommend avoiding strong, overpowering herbs such as rosemary, as they can dominate the delicate flavor of the soup.
Why is flour added to mushroom soup?
A little flour helps thicken the soup, giving it a smooth, velvety consistency. It creates a luscious texture without overpowering the natural flavor of the mushrooms.
Can I make cream of mushroom soup without heavy cream?
Yes! For a delicious alternative, leave out the heavy cream and add a dollop of mascarpone cheese to each serving. It gives the soup a lovely creamy texture and a slightly richer flavor.
Is truffle oil necessary for cream of mushroom soup?
Not at all! Truffle oil is an optional finishing touch that adds an earthy aroma and an elegant flavor. A small drizzle just before serving is enough, but the soup will still be delicious without it.
How can I make cream of mushroom soup more flavorful?
Dried thyme, freshly ground black pepper, and a drizzle of truffle oil add wonderful depth to the soup. I also like reserving a few sliced mushrooms to garnish each bowl, adding texture and visual appeal.
Can I prepare cream of mushroom soup ahead of time?
Yes! You can prepare the soup ahead of time and gently reheat it before serving. Add the cream toward the end of reheating, and avoid boiling the soup to prevent the cream from separating.
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Cream of Mushroom Soup
Description
Ingredients
- 600 g / 1 lb 5 oz fresh button mushrooms sliced
- 2 medium onions finely chopped
- 1 tbsp butter
- 2 tbsp sunflower oil
- 6 cups water
- 2 chicken bouillon cubes
- 3 level tbsp flour
- 1 tsp dried thyme
- Salt to taste
- ½ cup heavy cream or half-and-half
- Dash of freshly grated white pepper
- Pinch of freshly grated black pepper for serving (optional)
- Drizzle of truffle oil for serving (optional)
Instructions
- Sauté the aromatics: Melt the butter and sunflower oil in a large pot over medium heat. Add the chopped onions and white pepper. Cook until the onions are soft and translucent.
- Sear the mushrooms: Increase the heat to high. Add the sliced mushrooms and cook until their liquid has almost completely evaporated.
- Thicken and deglaze: Stir in the thyme. Sprinkle the flour over the mixture and stir constantly for 30 seconds to cook out the raw flour taste. Whisk in the water and chicken bouillon cubes.
- Simmer: Bring the mixture to a boil while stirring constantly. Cover the pot, reduce the heat to low, and let it simmer for 25 minutes.
- Blend and strain: Remove from the heat. Puree the soup using an immersion blender. Press the pureed soup through a fine sieve or chinois for an extra-creamy texture.
- Finish with cream: Taste and adjust the salt. Return the soup to low heat and stir in the heavy cream. Cook just until heated through, without letting it boil.
- Garnish and serve: Ladle the soup into serving bowls. Top with a few fresh mushroom slices, a drizzle of truffle oil, and a pinch of freshly cracked black pepper. Serve immediately.
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